2 lb. flank steak
1/4 c. teriyaki sauce
1/4 c. soy sauce
1/4 to 1/3 tsp. black pepper
1/3 tsp. garlic powder
1/3 tsp. onion powder
1/4 tsp. Adolph tenderizer
1 tsp. Hickory smoked salt

Cut steak diagonally approximately 3/8 x 3/8 inch. Leave 1 end of 2 pieces attached for ease of hanging. Trim all heavy fat away. Combine mixture, stir well. Dip all beef sticks in marinate, put in Pyrex dish and cover tightly. Let stand overnight in cooler. Turn strips a couple of times for uniform tenderness. Hang strips over oven rack wires.

Bake at 150 degrees or less for 3-6 hours, depending on thickness of strips. Crack oven door to help control heat. Strips should be slightly spongy in center when done. Put cookie pan under meat to catch drippings. Good for turkey, chicken or deer. Store in refrigerator. If it molds, wash with warm water and dry with towel.