1 1/2 to 2 lbs. lean boneless meat partially frozen (you can use deer meat, roast, ham, or chicken)
1/4 c. soy sauce
1 tbsp. Worcestershire sauce
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke flavored salt

Trim and discard all fat from the meat (it becomes rancid quickly). Cut the meat in 1/8 to 1/4 inch thick slices with or across the grain as you wish. If necessary, cut large slices to make strips about 1 1/2 inches wide and as long as possible.

In a bowl, combine the soy sauce, Worcestershire, pepper, garlic powder, onion powder, and smoke flavored salt. Stir until seasonings are dissolved. Add meat strips and mix to thoroughly coat all surface. Meat will absorb most of the liquid. Let stand 1 hour or cover and refrigerate overnight. Shaking off excess liquid, arrange strips of meat close together, but not overlapping, directly on the oven racks or on cake racks set in shallow rimmed baking pans.

Dry meat at the lowest possible oven temperature (150 to 200 degrees) until it has turned brown, feels hard, and is dry to the touch (about 5 hours for chicken and 4 to 7 hours for beef and venison). Pat off any beads of oil. Let cool; then remove from racks and store air-tight in plastic bags or in a jar with a tight lid.