2 pounds meat

1/4 cup soy sauce

1 tablespoon Liquid Smoke

1 tablespoon Worcestershire sauce

1/2 cup water

1/2 teaspoon seasoned salt

Combine all ingredients except meat in a large covered bowl and set aside. Trim meat to remove fat and slice into strips one eighth inch thick. Mix meat with marinade, cover and refrigerate overnight.

Remove racks from oven and pre-heat to lowest possible setting, 150 to 175 degrees. Spray oven racks with cooking spray and lay meat strips directly on racks. Foil in the bottom of oven may be helpful to catch drips. Place racks with meat in oven and leave oven door cracked open to provide air flow over meat. Allow meat to dry in oven four to six hours.

Copyright 1998-2014 Stephen Ricciardelli