2 c. cut strips of meat, beef, deer or any red meat
5 tbsp. of Lawry's seasoned salt
1 c. liquid smoke
Black pepper

In a large bowl, place cut strips of meat and enough Lawry's seasoned salt to cover meat. Pour liquid smoke also. Let sit in refrigerator for 30 minutes (cold). When liquid is well soaked in meat, place each piece of meat in pan and sprinkle with pepper. Pour any leftover liquid smoke and seasoning pour over meat.

Place pan in warm oven at 200 degrees for 5 hours or so. When dried up, cool and place in ziplock bag. Store on counter. Keeps well. Serves: 5 people.