1 c. salt
1 1/2 tbsp. California Chili Powder
1 1/2 tbsp. Accent (M.S.G.)
1 tbsp. powdered garlic
1 1/2 tsp. oregano (powder)
1/2 tsp. black pepper
1/2 tsp. pasilla chili powder
1/2 tsp. fenugreek (powder)
1/2 tsp. cumin
1 1/2 tbsp. liquid smoke

Brisket, rump or other lean beef. Slice very thin with grain of meat. Dampen both sides of meat with 1/2 soy sauce and 1/2 water. Salt down both sides of meat. Lay in flat pan or bowl. Let stand overnight. Drain and place on rack in oven at 120 degrees. Dry overnight, or longer if necessary.