Select a 1/2 inch think flank or top round steak. trim away all fat then
partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
wide strips. Place meat strips in a shallow dish or heavy plastic bag.
Add soy or terriyaki sauce to cover meat. If desired onion or garlic
powder or Worcestershire sauce may be added. Toss to coat each
piece. Cover and refrigerate several hours or over night. Lift meat
from marinade, drain will then air dry for a couple of hours. Arrange
meat strips in single layer on fine wire screen or cake cooling rack.
Place in low temp. oven (175 to 200
degrees) or slowly smoke-cook in smoker until meat is completely
dried. Store in air-tight container. Serve as a snack or appetizer
partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
wide strips. Place meat strips in a shallow dish or heavy plastic bag.
Add soy or terriyaki sauce to cover meat. If desired onion or garlic
powder or Worcestershire sauce may be added. Toss to coat each
piece. Cover and refrigerate several hours or over night. Lift meat
from marinade, drain will then air dry for a couple of hours. Arrange
meat strips in single layer on fine wire screen or cake cooling rack.
Place in low temp. oven (175 to 200
degrees) or slowly smoke-cook in smoker until meat is completely
dried. Store in air-tight container. Serve as a snack or appetizer
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