Venison Jerky - cooking recipe

Ingredients

1 c. soy sauce (La Choy)
1 tsp. garlic salt
1 tsp. Tabasco sauce
1 tsp. liquid smoke
1 tsp. Worcestershire sauce
1 1/2 to 2 lb. venison chops, steaks or roast (beef can be substituted)

Preparation

Slice venison into thin strips.
(Partially frozen meat slices easier.)
Remove all fat.
Marinate meat in rest of ingredients in a large mixing bowl for 2 to 3 hours in refrigerator (may even be done overnight).
Lay strips of meat on wire racks, placing tinfoil under meat to catch drippings.
Oven should be set at lowest temperature possible (no higher than 150\u00b0).
Leaving the oven door open reduces heat even more.
Drying time varies on oven and thickness of meat, the norm being from 6 to 8 hours.
Meat should bend, \"not break.\"