5 lb. round steak, cut into strips
2 1/2 tbsp. salt
1-3 tbsp. pepper
1 tbsp. Accent (or Adolph's Meat Tenderizer)
1 tbsp. onion salt
2 tbsp. sugar
1 1/2 tbsp. garlic salt
5 1/2 oz. liquid smoke

Mix salts and liquid smoke. Layer meat and half of above mixture. Refrigerate for 6 hours. Turn meat over and layer with rest of mixture. Refrigerate an additional 6 hours. Place strips on top wire rack in oven with aluminum foil on bottom rack for 4 hours at 150 degrees. Turn meat over for 5 additional hours.