The Best Teriyaki Beef Jerky

The Best Teriyaki Beef Jerky 5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat) 2 cups Worcestershire sauce 1 1⁄2 cups teriyaki sauce 3 teaspoons liquid smoke 1 cup soy sauce 4 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon cayenne powder 4 teaspoons black pepper 1 tablespoon sea salt 1 1⁄4 tablespoons red pepper flakes 4 tablespoons brown sugar 2 tablespoons honey 1 tablespoon maple syrup 3 bamboo skewers aluminum foil Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture. Mix ingredients in extra large bowl with whisk until completely blended. If beef is more than one inch thick, slice across to create equal thickness. Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible. Incorporate beef into ingredients to cover. Marinate beef overnight. Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end. Hang beef skewers across oven rack so beef hangs freely. Cover entire oven rack with skewers of meat. Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings. Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry. Check beef a few times throughout to ensure it is not actually baking, but simply drying out. Once finished, Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool. Remove beef strips from skewers and store them in an airtight container.