Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Meat (beef, deer, etc.) |
| \N \N | Soy Sauce |
| \N \N | Brown Sugar |
| \N \N | Cooking Oil |
| 2 tablespoons | Coarsely ground black pepper |
| 2 tablespoons | Garlic powder |
| 2 tablespoons | Lawry's Seasoned Salt |
| 2 tablespoons | Gebhardt Chili powder |
Cut meat into 1½ by ¼ by 5 inch strips.
Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours.
Pat dry.
Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!) Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste.
Fold foil edges up to keep in mixture.
Dry at 140 to 180 degrees for 5 to 8 hours.
Keep in open container at room temperature. Do NOT refrigerate.