1 to 1 1/2 lb. flank steak or
3 lb. top or bottom round
steak, cut 1 1/2 to
2-inches thick
instant seasoned meat
tenderizer
1/2 to 3/4 tsp. liquid smoke
(to your taste)

Trim all fat from meat (necessary for better keeping
quality). Prepare meat, one side at a time. Moisten meat
thoroughly with water, using pastry brush. Sprinkle all
surfaces evenly with Adolph’s instant seasoned meat tenderizer.
To insure penetration, pierce deeply at 1/2-intervals with
kitchen fork. Sprinkle with liquid smoke. Cut lengthwise with
grain into long, thin strips about 3/4-inch thick. Place
tenderized strips of beef on a rack set on a baking sheet,
arranging strips to touch, but not overlapping. Set oven at
150 degrees to 175 degrees. Place beef in oven and allow to dry 10 to 12
hours, depending on how dry you like your jerky. Store finished jerky in
airtight container. If all fat has been removed, beef jerky will keep
indefinitely.