- 3 lbs. boned meat
- 1/4 tbsp. garlic powder
- 2 tbsp. liquid smoke
- 2 tbsp. salt
- 3 tbsp. water
- 1 tbsp. seasoned pepper
Slice meat into 1/4′ thick strips about 5′ long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place (layer on layer) in a large bowl. Put a weighted plate on top of bowl and let stand in place overnight.
Remove meat and dry it. Place strips across oven racks – edges may touch; don’t overlap. Allow room for air to circulate. Racks should be no closer than 4″ from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely.
Store in an air-tight container.