1 tsp. seasoning salt
1/3 tsp. garlic powder
1/3 tsp. black pepper
1 tsp. monosodium glutamate (Accent)
1 tsp. onion powder
1 tsp. liquid smoke
1/3 c. Worcestershire sauce
1/3 c. soy sauce
1/2 c. water

Makes enough for about 1 1/2 pounds of meat - venison, elk, beef, etc.

Trim all fat from meat; cut into strips 1/4 inch thick and up to 2-3 inches wide. Marinate overnight in refrigerator; stir occasionally. Turn oven on lowest setting (120-150 degrees). Dry for 8-14 hours. Lay strips across rack; turn occasionally. Put aluminum foil on bottom of oven to catch drippings.