2-3 lb. lean boneless beef roast (the leaner, the better)
Salt
Pepper
Monosodium glutamate (Accent)
Liquid smoke (Hickory flavor)
Tabasco sauce

Trim all fat off beef. Slice into thin strips across the grain. About 1/8 to 3/16 of an inch thick works well. (The meat is easier to slice if slightly frozen.)

Mix 1 teaspoon of Tabasco with the liquid smoke - more or less, depending on your preference. Shake well and sprinkle liberally on the beef strips. Next, sprinkle on liberal amounts of salt, pepper and monosodium glutamate.

Set the oven to its lowest temperature and place the beef strips on the oven racks. Do not overlap the strips. Allow the oven door to remain open about an inch. You want the meat to dry out, not cook. Usually 9-10 hours of drying is sufficient. You may want to check it after 8 hours and enjoy the aroma.