60% Worcestershire sauce

40% soy sauce

Per each cup of sauce used, add the following:

2 teaspoons Accent

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

Tabasco or Frank's Louisiana hot sauce to taste

Any cut of meat will do. Cut meat into strips about three eighths by three eighths by three inches. Use enough Worcestershire sauce and soy sauce to cover meat in whatever container you are going to use for marinating.

Marinate at room temperature a minimum of 24 hours, no more than 72 hours. Lay strips on cookie sheets. Dry strips in oven at 150 degrees for six to eight hours until strips are dried through. Do not allow strips to become crunchy. Store in air tight container.

Copyright 1998-2014 Stephen Ricciardelli