Liquid Hickory Smoke
Worchester Sauce
Cayenne Pepper
Garlic Powder
Seasoning Salt

This recipe was used for deer meat, but works well with beef also.

Slice meat into approximately 1/4" thick slices. Layer the slices in a bowl, lightly coating  each layer with all the ingredients. A light coating of Cayenne Pepper will just barely make it warm, so adjust to suit your "hotness" desire!

Let marinate in the fridge for at least 24 hours. Dehydrate in your preferred manner to desired dryness. We always used the toothpick and oven at 200 degrees with the door ajar method, but now have a dehydrator which is MUCH easier!

Enjoy!!

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