1 1/2 -2 lbs. lean meat, round steak or venison
1/4 c. soy sauce
1 tbsp. Worcestershire sauce
1/4 tsp. (each) pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoked flavored salt

Trim and discard all fat from meat. Cut the meat in 1/8 - 1/4 inch thick slices, with or across the grain. Make strips 1 1/2 inches wide and as long as desired.

Combine soy sauce, Worcestershire sauce, pepper, garlic powder, onion salt, hickory smoke salt in a bowl. Add meat strips and mix thoroughly. Coat all surfaces. Meat will absorb most of the liquid. Let stand overnight in refrigerator. Arrange strips in plastic bags (close together but not overlapping).

Put on oven racks or cake racks set in shallow baking pans. Dry meat at lowest temperature (150-200 degrees) until it has turned brown and is dry to touch, about 5 hours. Store in airtight plastic bags.