Craig Smith's Beef Jerky

• Combine the soy sauce, Worcestershire sauce, garlic, black pepper and red pepper flakes or liquid smoke, if using, in a zippered plastic bag.
• Thinly slice flank steak with the grain; cut longer strips in half, if desired. Add meat to the soy sauce marinade. Mix well; seal bag and refrigerate 8 to 14 hours.
• Thoroughly drain meat and discard marinade. Arrange meat strips in an electric dehydrator and dry at 145°F until strips will crack but not break when bent, about 10 hours.
• Cool jerky to room temperature, then serve or pack into a tight container and store in the refrigerator.