Beef flank steak
1/2 C. Soy Sauce
1/4 Tsp Garlic salt
1/4 Tsp Lemon Pepper

Trim off all visible fat from the steak. Cut lenthwise with grain into long, thin strips, no more than 1/4 inch thick. Combine soy sauce, with garlic salt and lemon pepper. Pour over beef strips and toss until well-coated.

Place on wire rack on baking sheet. Arrange strips on rack to touch, but not overlap.

Bake in a very low temp oven (150-175 degrees) overnight, or 10-12 hours. Store finished jerky at room temperature in an airtight container. If all the fat has been removed, then the jerky will keep for a long time.