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5 lb. raw meat, sliced thin
5 tsp. liquid smoke
1/2 tsp. garlic salt
1/2 tsp. MSG
5 tsp. onion salt
7 tsp. chili powder
1 1/4 c. soy sauce
1 1/4 c. Worcestershire sauce


Marinate sliced meat in remaining ingredients at least 8 hours. Stir or turn meat to make sure seasoning reaches all parts of the meat. Lay meat in a single layer on racks. If using a food dehydrator, use directions for meat curing. If using a conventional oven, set heat to 145 degrees. Place rack of meat in oven and leave door of oven slightly ajar, to circulate dry air. Dry 4-6 hours depending on how thin the meat is.

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