Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze.

While the meat is in the freezer; mix together the onion powder, garlic powder, and some cracked black pepper in a small bowl.

In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the sugar has dissolved, then remove from heat and cool the marinade in the refrigerator.

Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.

Season the meat with half of the previously mixed onion, garlic, and pepper mixture. Place in a plastic bag and place in the fridge until the marinade has cooled.

Once the marinade has cooled, add it to the meat and mix until fully coated. Allow to marinate for 3-24 hours.

After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.

Place slices on a baking sheet and insert a thermometer in the thickest slice. Bake in a pre-heated oven at 325 degrees until the internal temperature reaches 160 degrees, about 10 minutes. Remove as soon as internal temperate is reached.

Sprinkle with the remaining spice mixture and red pepper flakes.

Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching and dried for 5 hours at 130 degrees.

Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.