3 lbs. lean flank steak
½ teaspoon garlic powder
½ cup COLGIN NATURAL HICKORY LIQUID SMOKE
½ cup COLGIN WORCESTERSHIRE SAUCE
¼ teaspoon red pepper, salt to taste
Slice meat in thin slices. Combine marinate ingredients in long shallow pan. Place meat strips in marinate and refrigerate for at least 24 hours. Dehydrator Drying: Place strips on drying racks. Do not overlap meat to ensure good air circulation. Set your temperature from 140F -160F for the first 3-4 hours. Reduce temperature to 130F for another 3 hours or until desired doneness. Occasionally blot jerky with paper towels to remove beads of oil.