Variation: Add 1/2 again all other spices to make it hotter.

Trim and discard any fat. Cut into 1/8 to 1/4 inch thick slices. 1 1/2 inch wide. Try for strips. He used round steaks and had them cut 1 1/2 to 2 inches thick. Put it on cookie sheet in freezer to get quite stiff to the point it is partially frozen and you can slice with sharp knife. (Family steaks like chuck roast but not as much fat or round steaks.)

Take bowl and combine soy sauce and spices. Stir until seasonings are dissolved. (Can't get it all dissolved, but try.) Add meat strips and mix to thoroughly coat all surfaces. Let stand 1 hour or cover and refrigerate overnight. (He usually dips in spices 2 or 3 pieces at a time, and adds into 1/2 gallon jars and refrigerate overnight.)

1 1/2 to 2 pounds will fill a smaller zip lock freezer bag. (He makes the strips ready and freezes, to make into jerky when they want it.)

Then by morning there is hardly any liquid left.

Place on cookie sheets with cake racks. (He puts aluminum foil on the sheet (use 2 layers if foil is thin), then rack, then meat.) (This protects the cookie sheet and it is much easier to clean. It eats through the foil.)

Dry meat at 150 to 200 degrees until brown, and feels hard and is dry to touch. 4-7 hours for beef and venison.

Pat off beads of oil. Let cool. Store airtight in covered jars or plastic bags.

Put all together into plastic bag and the moisture in thicker ones evens out the thin ones. Better than the dry, dry right out of oven.

He has stored in cupboard in ziplock bags for 2 weeks. Any fat on it is what will turn rancid.

Makes about 1/2 pound.