4 lbs. flank steak or venison
3 c. red wine
3 tbsp. salt
2 tbsp. garlic salt
1 tbsp. black pepper
1 tbsp. Tabasco sauce
2 tbsp. Worcestershire sauce

Trim all excess fat from meat. Slice, with the grain, into strips about 1/8 to 1/4 inch tick. Mix remaining ingredients in a large glass bowl. Add meat to marinade, making sure it is well covered. Refrigerate for 24 hours, stirring lightly every 4 hours during the day. Drain. Hang meat strips over oven or pan rack. Set oven temperature control on low (no higher than 150 degrees). The meat should dehydrate, not cook. Prop door open an inch or so. Jerk for 24 to 36 hours, checking the meat frequently after the first 12 hours. Don't let it dry out too much. Good jerky should be chewy and flexible, not brittle. Store in a dry place.