5 lbs. lean ground meat
2 tbsp. (well rounded) Morton's Tender Quick salt
1/3 tbsp. coarse ground black pepper
1/3 tbsp. garlic salt or powder
Other spices to taste

Mix thoroughly. Place 1 cup of mixture on a sheet of aluminum foil. Cover with wax paper and flatten mixture. Roll out mixture until about 1/8 inch thick. Remove waxed paper.

Optional: Brush with Worcestershire sauce or liquid smoke diluted half & half with additional black pepper or soy sauce. Place on racks in oven (150 degrees). Prop the oven door open 1 inch to allow moisture to escape. Check in 1 hour, surface should be dry and shiny. Remove foil and place dry side on rack; treat as before. Dry an additional 1 to 1 1/2 hours or until desired hardness. Remove and place on cutting board. Using a pizza cutter, cut into strips. Place in sealed container and HIDE in back of refrigerator!! Additional drying may be necessary if it is not to be refrigerated.