To make beef jerky, mix Worcestershire sauce, soy sauce, honey, ground black pepper and onion powder into a brine, mix in liquid smoke and red pepper flakes, and refrigerate a 2-pound flank steak in the brine for six hours. Smoke the meat for three hours, and finish in a dehydrator.
Use a sirloin tip roast if new to smoking beef jerky.To prepare the meat, trim off the fat, and place it in a freezer bag. Put the bag in the freezer for one to two hours until slightly firm, and then slice the meat into thin strips. In a 1-gallon freezer bag, mix the meat strips, 2/3 cup of Worcestershire sauce, 2/3 cup of soy sauce, 1 tablespoon of honey, 2 teaspoons of ground black pepper and 2 teaspoons of onion powder. Mix in 1 teaspoon of liquid smoke and 1 teaspoon of red pepper flakes.
Pat the meat dry once you remove it from the brine. Place the meat in the smoker, and heat it to 150 degrees Fahrenheit. If using an electric smoker, add small amounts of smoke. This is unnecessary for charcoal or wood fire smoking processes. The meat needs 12 to 72 hours to dry. Let it stay in the smoker for three hours to soak up flavor, and then place it in a dehydrator or oven for the rest of the drying period.