Whether you've got venison, moose, or plain old flank steak, a worcestershire-soy marinade and the right drying technique will give you some awesome jerky.
2 pounds flank steak
2/3 cup soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons seasoned salt
Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade.
Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees F for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process.
Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months.
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