Beef Jerky

1 lb beef flank steak

1/2 tsp garlic salt

1-1/2 tsp salt

1/4 tsp fresh ground black popper

Freeze steak partially for easy slicing. Trim off all visible fat. Using a sharp knife, cut the flank steak (with the grain) into strips approximately 3/8 inch wide and the length of the steak. Combine garlic salt, salt and pepper. Sprinkle mix over sliced meat and mix well to distribute evenly. Arrange strips of meat flat and close together on a wire rack in a shallow baking pan. Bake at 175F for 8-10 hours or until dry and almost crisp. Cool on absorbent paper. Store in covered container.

Yield: 16-20 pieces.