2 lbs. Lean Meat
1/2 Bottle liquid smoke
1 1/2 tsp. Meat tenderizer
1 1/2 tsp. Seasoned Salt
1 1/2 tsp. Onion Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/4 c. Soy Sauce
1/2 c. Worcestershire Sauce
1/2 c. Water

Trim all visible fat from meat. Cut meat into strips, 4-8 inches long, 1/2 to 1" wide and 1/8-1/4 " thick (partially frozen meat is easier to slice). Mix the rest of the ingredients and place in a 9x13" pan. Stir in the meat and marinate overnight in the refrigerator. Drain and pat dry on paper towels. Arrange on oven rack in a single layer. Place foil on bottom of oven to catch drippings. Dry meat at 150 degrees until it has turn brown, feels hard and is dry to touch (about 7 hours). Let cool, remove from racks and store in air-tight container at room temperature.