1/2 c. soy sauce
1/2 c. brown sugar
1/8 c. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. dry mustard
1/4 c. salt
Dash of pepper
3 c. water

Slice meat in strips 1/4 to 1/2 inch thick. Leave in brine 6 to 8 hours. Dry and place on racks in Little Chief smoker. Smoke for 12 to 16 hours, depending on how you like it. This makes a small batch, enough for one smoker.