1 flank steak (1 ½ lb.) lean end of thin brisket may be used

1 tsp. seasoned salt

1 tsp liquid smoke

1 tsp barbecue salt

1/3 tsp. garlic powder

1/3 tsp. pepper

1tsp. monosodium glutamate

1 tsp. onion powder

¼ c. Worcestershire sauce

¼ c. soy sauce

-Trim off all fat from steak.  Semi-freeze and slice with the grain 2/8 inch strips.  The partial freezing is necessary so you can slice meat.

-For the marinade:  combine all other ingredients.  Marinate the meat overnight or longer in a shallow glass or plastic dish.  Layer the meat in the dish in a single layer and thoroughly cover with sauce. 

-Lay strips of marinated meat on oven rack so they do not touch or overlap.  Place cookie sheet under rack to catch drips.

-Set oven at lowest possible temperature.  Leave door cracked.  Cook 8-10 hours.  At 8 hour stage, test for degree of chewiness.  This will make ½ pound jerky.

-Serve at room temperature.  To store, place in a glass jar with lid tight in refrigerator.  Will keep 6 months.  When serving, remove from refrigerator in time to reach room temperature.