Whipped up a batch of jerky for a recent road trip. After sharing pieces with fellow travelers at the Hells Canyon lookout, a trauma surgeon drove back in his car to ask for the recipe. His wife wrote it down on scrap paper as I dictated:

• ~3 pounds of steak, cut in slim strips. You can use flank, sirlion, London Broil, or whatever suits your preference. I used slim flank for this batch, and cut pieces into half inch wide strips.
• 1/2 cup soy sauce
• 1/4 cup Worchestershire sauce
• 2 gloves of minced garlic
• 4 tablespoons of Mesquite Liquid Smoke. (You could try hickory flavor as well)
• 1/8 cup ground black pepper
• 2 tablespoons Tabasco sauce. Add more if you like an additional punch.

Add marinade and beef in a mixing bowl, and mix thoroughly. Cover and let sit overnight.

Place individual pieces on your dehydrator trays and insert into the dehydrator. Dry approx 8 – 10 hours @ 155 degrees.

You can start eating them right away when done, no need to wait. Store in a plastic bag between snacking.

Enjoy!