About 3 lb. brisket, boneless, partially frozen
3 tsp. hickory smoke salt
3 tsp. chili powder
3/4 tsp. cayenne
3 tbsp. Worcestershire sauce
1 1/2 tsp. pepper
3 tsp. onion powder
3 tbsp. brown sugar
3/4 c. water

Trim and discard all fat from meat (it becomes rancid quickly). Cut the meat in 1/8 to 1/4 inch thick slices (WITH grain for chewy jerky or ACROSS grain for more tender, brittle).

In a bowl, combine all of the above and stir until seasonings are dissolved. Add meat strips and mix to thoroughly coat all surfaces. (Meat will absorb most of liquid.) Let stand 1 hour or cover and refrigerate overnight.

I smoke my jerky until dry. But you could use liquid smoke with all the spices and dry in oven. In oven, use lowest possible temperature (150 to 200 degrees) until it has burned brown, feels hard, and dry to the touch, about 4 to 7 hours.

Pat off any beads of oil. Let cool, then store in airtight plastic bags or jars. Store long times in refrigerator or freezer.