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Ingredients
2 Cups soy sauce
1 Cup Worcestershire sauce
1 Cup cranberry-grape juice
1 Cup teriyaki sauce
1 Tablespoon hot pepper sauce
2 A1 tablespoons steak sauce
1 Cup light brown sugar
1/2 Teaspoon ground black pepper, or to taste
2 Pounds flank steak, cut into 1/8" slices against the grain
4 Cups wood chips, or as needed
Instructions
Whisk together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, steak sauce, brown sugar, and black pepper in a bowl, and pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 to 10 hours.
Remove the flank steak from the marinade and wipe off the excess. Place the flank steak onto the wire racks of the smoker. It is ok if the meat is touching, but do not stack.
Place the racks into a smoker, and smoke according to manufacturer�s directions, using 4 cups of wood chips (1 cup per hour) until the jerky has dried and will break when bent, 6 to 8 hours.
Note: Can also be done in dehydrator. Cook for 5 to 6 hours until desired crispness is achieved.