1 sm. can tomato sauce (enough water to rinse can out)
1 tbsp. chili powder
2 tbsp. liquid smoke
2 to 3 tbsp. fajita seasoning
1/8 tsp. ground red pepper per 1 lb. meat or you use dehydrated jalapeno
powder, Tabasco, or whatever
2 to 3 tbsp. honey

Use 1/2 to 3/4 teaspoon of Morton's Tenderquick per 1 pound of meat.

se about 1/4 cup of this sauce per 1 pound of meat.

se cracked black pepper.

Let marinate for 24 hours, pat dry and pepper. Dehydrate at about 123 degrees, about 8 to 11 hours depending on size of meat.