10 oz Bottle of lo salt soy sauce
1/3 c  Worcestershire sauce
2 tb Liquid mesquite smoke *
1 1/4 ts Onion powder
1 1/4 ts Garlic powder
2 1/2 ts Pepper
2 tb Brown sugar
Up to 3 lb lean meat **

* use in place of smoker. ** beef, deer, elk etc.

Mix all ingredients except meat to make marinade. Cut thinly sliced meat
into 1/2 inch strips and marinate for 12 to 24 hours (the longer the
better). Smoke using mesquite chips for about three hours and then finish
drying in oven. If doing whole operation in oven use liquid smoke and hang
strips of meat on highest rack and put shallow pan underneath to catch
drippings. Turn oven on and set to lowest possible setting and leave for 6
to 8 hours until thoroughly dried. A couple of hints that I picked up from
one of the cooking echos. Use toothpicks or wooden skewers to hang meat by,
and line the pan with aluminum foil to collect the drippings and save
cleaning problems later on. If you have access to sweet onions (vidalias,
etc) they can be sliced and dried and then run through the blender to make
an excellent onion powder to be used in this recipe.