2 lbs. round beef steak
1/2 c. soy sauce
2/3 c. Worcestershire sauce
2 tsp. onion powder or onion salt
2 tsp. salt if using onion powder

Trim all fat from the steak. Cut across meat grain in 3/4 inch wide strips, 4 to 6 inches long. Marinate refrigerated overnight in a covered pan. Line the smoker with heavy foil. Hang the steak strips over the racks in the smoker to dry for 4 days. Keep temperature above 140°F at all times. Turn the jerky over each day.

Alternatively, jerky may be prepared in a food dehydrator.