Ingredients
5lbsbeef flank steak
2cupsworcestershire sauce
1½cupsteriyaki sauce
3tspliquid smoke
1cupsoy sauce
4tsponion powder
2tspgarlic powder
1tspcayenne powder
4tspblack pepper
1tbspsea salt
1¼tbspred pepper flakes
4tbspbrown sugar
2tbsphoney
1tbspmaple syrup
Preparation
Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
Mix ingredients in extra large bowl with whisk until completely blended.
If beef is more than 1-inch thick, slice across to create equal thickness. Cut beef between ⅛ to ¼-inch thick slices, in addition to trimming as much fat off the meat as possible.
Incorporate beef into ingredients to cover. Marinate beef overnight.
Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving 1-inch on each end.
Hang beef skewers across oven rack so beef hangs freely.
Cover entire oven rack with skewers of meat.
Place aluminum foil on the 2nd oven rack at the very bottom of the oven to help catch drippings.
Set oven to lowest temperature and leave door ajar on hinge, letting beef sit for approximately 5 to 6 hours or until dry.
Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
Once finished, let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
Remove beef strips from skewers and store them in an airtight container. Enjoy!
