1 (1 1/2 lb.) flank steak
1/3 c. soy sauce
1 tbsp. Worcestershire sauce
1/2 tsp. liquid smoke
1/4 tsp. garlic salt
1/2 tsp. lemon pepper

Trim off all visible fat form meat (it becomes rancid). Cut flank steak lengthwise with grain into long thin strips, no more than 1/4 inch thick. Combine remaining ingredients. Pour over beef strips. Let stand 1 hour or cover and refrigerate overnight. (Meat will absorb most of the liquid.)

Arrange strips of meat close together, but not overlapping on cake racks set in shallow baking pans. Bake in VERY SLOW oven, 150-175 degrees, for 11-12 hours. Store in airtight container at room temperature. If all fat has been removed, beef jerky will keep indefinitely.