Trim off all visible fat from a beef flank steak.
Cut lengthwise with grain into long thin strips, no more than 1/4 inch thick.
Combine 1/2 cup soy sauce with 1/4 teaspoon garlic salt and 1/4 teaspoon lemon pepper.
Pour over beef strips and toss until well coated.
Place wire rack on baking sheet. Arrange strips on rack to touch, but not overlap.
Bake in a very slow oven (150'F-175'F) overnight, 10 to 12 hours.
Store finished jerky at room temperature in air tight container. If all fat has been removed beef jerky will keep indefinitely.