4 lbs flank steak (we used venison)
2 tsp pepper
2 tsp garlic powder
2 tsp cayenne
2 tsp onion powder
1 tsp liquid smoke
1/4 cup soy sauce (we used low sodium)
1/2 cup worcestershire sauce
3/4 cup GEORGE’S®️ Frank’s RedHot®, Old Bay®️, Zatarain’s®,  Spicy or Mild Bloody Mary Mix

Trim fat off of meat and cut into 4 inch strips. Steak should be about 1/4- 1/2 inch thick. Pound meat lightly making sure not to make it too thin. Add all ingredients in a large bowl and mix well. Cover and refrigerate at least 8 hours (we did 24 hours). If using a commercial dehydrator, follow manufacturer directions. If using an oven, line cookie sheets with foil and place steak making sure the meat doesn’t overlap. Set oven to 150-175F. Bake 6 hours turning after 3 hours. Jerky is done when is dried out, depending on your oven. Worth the wait!