Select a 1/2 inch thick flank or top round steak. trim
away all fat then partially freeze until firm. Slice
across the grain in a 1/4 to 1/2 inch wide strips.
Place meat strips in a shallow dish or heavy plastic
bag. Add soy or terriyaki sauce to cover meat. If
desired onion or garlic powder or Worcestershire sauce
may be added. Toss to coat each piece. Cover and
refrigerate several hours or over night. Lift meat
from marinade, drain will then air dry for a couple of
hours. Arrange meat strips in single layer on fine
wire screen or cake cooling rack. Place in low oven
(175 to 200 F) or slowly smoke-cook in smoker until
meat is completely dried. Store in air-tight
container. Serve as a snack or appetizer.
