This Recipe is meant for Boy Scouts.
Decide for yourself if it is appropriate for your younger scouts or not.

1/2 C soy sauce
2 Tbsp Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
1 Tbsp ground black pepper
1/2 tsp hot sauce (Tabasco)
1/2 tsp liquid smoke seasoning
2 lb lean beef – flank steak or brisket works

Trim all fat from meat.
Cut across the grain into slices as thin as you can cut – no more than 1/4 inch thick. You can put the meat in the freezer for awhile to firm it up to make slicing easier.
If you find more fatty areas, remove as much fat as you can.

Blend all ingredients in a bowl to create a marinade.
Mix sliced meat into marinade.
Cover and refrigerate overnight.

Lay out sheets of paper towels.
Remove each strip of meat, squeegee it between two fingers to wipe off most marinade, and lay on paper towel.

Place a sheet of aluminum foil on lowest rack in oven to catch drippings.
Heat oven to lowest setting (under 150F)
Lay meat strips on upper racks.
Dry for 8 to 12 hours.

If you have a food dehydrator, lay the meat strips on its racks to dry.

Store in zip-loc baggies until needed.