Out of this World Beef Jerky

Today will be my first attempt at smoked beef jerky.  I am making two types: a traditional soy/Worcestershire sauce marinade and a teriyaki marinade. I started with a piece of flank steak which had been trimmed of fat and cut with the grain into thin slices.  A portion of the meat was marinaded over night using a traditional recipe from my cousin Marshall, the other portion was marinaded with a teriyaki glaze. The meat was drained and placed on a rack within a shallow pan, making sure the pieces didn't touch.    Here's the first batch that is ready to go into the smoker.

After 3 hours of smoking at 165°, the jerky looked great.

I removed the first (traditional) batch after 6 hrs of smoking and it was incredible.  I'm letting the teriyaki batch go a bit longer so I can compare consistencies.

Here is the recipe I used for the traditional beef jerky (thanks Marshall!):

Printable Recipe
 

Ingredients
1 ½ - 2 lbs Flank Steak or Rump Roast
¼ cup soy sauce
¼ cup Worcestershire sauce
½ tsp pepper
1 tsp onion salt
1 tsp salt
1 tsp garlic powder
Directions
Slice meat lengthwise with the grain into strips.  Combine remaining ingredients and marinade strips overnight.

Drain meat and arrange in a single layer on a rack set in a shallow pan.  Smoke at a temperature between 150°-180° F until dried.  Cool and store in airtight container.