Jerky is dried beef.

Ingredients:

• Flank steak weighing 0.7 - 0.9 kg.
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tbsp. honey
• 2 tsp freshly ground black pepper
• 2 tsp onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes
• Special equipment: 1 table fan in a case, 4 paper filters for air conditioning and 2 luggage elastics with hooks

Preparation:

1. Trim all visible fat from the steak, place it in a zip-lock bag and place it in the freezer for 1-2 hours to firm up the meat.
2. Remove the steak from the freezer and slice thinly into long strips along the grain.
3. Place the meat strips along with all the other ingredients in a large 4-quart zip-lock plastic bag and stir to distribute evenly. Refrigerate the bag for 3-6 hours.
4. Remove the meat from the marinade and pat dry. Evenly distribute the strips of meat across three air conditioner filters, lining them up with the grooves and then stacking the filters on top of each other. Place one empty filter on top. Then turn the fan on its side and place it on the filters. Secure the filters to the fan with two rubber bands. Turn the fan upright, turn it on, and set it to medium heat. Dry the meat for 8-12 hours.
   
   If using a dehydrator, follow the manufacturer's instructions.
5. Store finished jerky in a cool, dry place in an airtight container for 2-3 months.