Trim away all fat and slice 1/8 inch thick. Cover bowl or pan with meat. Liberally use salt, pepper and garlic powder on meat. Next sprinkle with soy sauce. Cover with Worcestershire sauce. Layer more meat strips over other meat and repeat procedure. Cover and refrigerate 24 to 48 hours.

Meat should be brown not pink after marinating. Put foil on oven racks and lay on meat. Brush with liquid smoke. Dry at 150 to 175 degrees until it bends, but does not break. Eleven hours is not unusual for drying.