3-5 lb. roast beef, sliced 1/8 - 1/4 inch thick
1 tbsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1/2 c. soy sauce
2 tbsp. liquid smoke
2 tsp. Accent seasoning
1/2 c. Worcestershire sauce

Combine sauces and seasonings. Marinade meat in sauce overnight. Drain and pat dry meat on paper towels. Lay strips of meat in a single layer on oven rack. Place aluminum foil on a lower rack to catch drippings. Dry in oven at 140 degrees for 4-8 hours, depending on desired chewiness.