1-1 1/2 lbs. flank steak
2 tsp. Liquid Smoke (Colgin)
1/3 tsp. garlic powder
1/3 to 1 tsp. pepper
1 tsp. monosodium glutamate
1 tsp. onion powder
1/4 c. Worcestershire sauce
1/4 c. soy sauce

Trim the fat off the meat; semi-freeze the meat (not the fat). Slice meat with the grain into 1/8-inch thick slabs. Mix together other ingredients and marinate steak slices in the mixture overnight in a shallow dish.

Place marinated strips in a single layer on the oven racks. Be sure meat pieces do not overlap. With the oven door open a crack, roast the meat at a low temperature (125-140 degrees), for 8-12 hours. Every now and then, take a tiny taste to test for chewiness. This should make about 1/2 pound of non-juicy jerky.

Place foil under the racks to catch drippings.