2 pounds flank steak
1 1/2 T salt
6 T apple juice
1 1/2 T Worcestershire sauce
1 t onion powder
1 t garlic powder
Slice the flank steak thin with the grain. Mix the remaining ingredients to make a marinade.
Put a layer of flank steak in the bottom of a flat bottom dish. Sprinkle with marinade. Add another layer of flank steak. Sprinkle with marinate again. Repeat until all the flank steak is in the dish. Add ALL the remaining marinade to the dish. Get into the dish with your hands and mix the flank steak and the marinade well. Cover with Saran wrap and let set in the fridge overnight.
The next morning, soak the wood of your choice, like cherry, hickory, apple etc in water. Then wrap the wood in foil and pierce the foil with a sharp knife.
Start up your smoker. Build a big enough fire in the fire pit to bring the smoker up to about 250 degrees. Add the foil wrapped wood to the fire. Lay the flank steak on the grill in the smoke chamber.
Add 5 or 6 coals to the fire pit every half hour, keeping the smoke chamber at 250 degrees. Smoke for a total of 2 to 2 1/2 hours, longer if you like it dryer.
This jerky turned out awesome. Everyone that tried it, liked it.
The quality is remembered long after the price is forgotten, so build your teardrop with the best materials...