4 pounds meat

2-1/2 cups apple juice

1/2 cup brown sugar

1 teaspoon onion powder

2 teaspoons Liquid Smoke

2 cups soy sauce

1/4 cup salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 tablespoon ground ginger

Slice meat into one eighth or one fourth inch thick strips and marinate for 24 hours, turning occasionally.

Line the bottom of oven with aluminum foil and place oven rack as high as possible. Set oven temperature as low as possible.

Pierce strips of meat with a toothpick about one fourth inch from top and hang from oven rack. Let dry for about six hours for one eighth inch strips and seven and a half to eight hours for one fourth inch strips.

Copyright 1998-2014 Stephen Ricciardelli