12 tbsp. soy sauce
3 tbsp. Worcestershire sauce
20 tbsp. catsup
3 tbsp. curing salt (or less)
12 tbsp. Hickory flavor bar b que sauce
12 tbsp. original bar b que sauce
4 tbsp. onion powder
4 tbsp. garlic powder
2 tbsp. black pepper (or less)
3 tbsp. liquid smoke

Mix ingredients together. I use a glass bowl. Cut round or flank steak into 1/8 or 1/4 inch strips (across the grain). Meat cuts easier if half frozen. Place in sauce and let stand at least 10 hours. Stir thoroughly at least once. This takes from 7-12 hours in dehydration. Enough for 10 pounds.