3 lb. meat (preferably to use the "eye of the round" or any lean cut
1/4 c. liquid smoke
1/4 c. barbecue sauce
1/8 c. Worcestershire sauce
1/8 c. teriyaki sauce
1 tsp. onion powder
2 tsp. salt
1 tsp. black pepper

Freeze meat for 2-3 hours to stiffen meat, cut off fat and slice strips 1 inch wide and 1/8 to 1/4 inch thick.

Mix all ingredients except meat in a medium bowl. Add meat strips to marinate, mixing well so as to cover each strip. Refrigerate for 12-24 hours. If your oven has two racks, cover lower rack with foil to catch drippings. Heat oven to 160°F.

Remove strips from marinade, pierce one end with toothpick and hang from top rack. Leave oven door ajar or at broiler opening about 3 inches. Meat will be dried in 6 to 8 hours. It will be stiff and dark brown. Store in a covered glass jar. No need to refrigerate. Jerky will keep for many weeks and become more tasty. Recipe also good for deer meat.