3 to 4 lbs. beef brisket (have butcher slice against grain in thin slices or partially freeze & slice yourself)
2 c. liquid smoke
1 1/2 tsp. seasoned salt
1 to 1 1/2 tsp. pepper
1/2 c. soy sauce
1/2 c. water, warm
1 1/2 tsp. meat tenderizer
1 1/2 tsp. onion salt
1 1/2 tsp. garlic powder
1/2 c. Worcestershire sauce

Dissolve salt and spices in warm water and then add remaining ingredients. Cover marinade in refrigerator for 24 hours, turning frequently. Place strips on paper towels for a few minutes. Then place strips of meat on oven rack. Turn heat on to 120 to 130 degrees. Cook for 8 hours with door slightly open. After cooking turn off heat, open door, let air dry for 8 more hours. Package jerky in bags or jars.