1 1/2 - 2 lbs. venison (or beef) cut into thin strips

MARINADE:

2 tbsp. liquid smoke
1 tsp. onion powder
1/3 tsp. barbecue salt
1 tsp. garlic salt
1/4 tsp. lemon pepper
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1/4 c. water

Place prepared meat in marinade for 24 hours, turning meat often.