Remove fat from meat and partially freeze.

Cut into 3/8- or 1/4-inch strips.

Combine everything in large bowl.

Marinate meat 1 hour with sauce in refrigerator, drain.

Use either drying method below:

Place meat on cookie sheets to dry. For fastest drying do not overlap meat and turn at least once during drying.

Heat oven to 145 and dry 8 to 10 hours on cookie sheets. It is ready when it bends slightly without breaking.

Refrigerate for long-term storage.

*Note: meat cut with the grain will be chewy, against the grain, will be tender.