- 5 oz. soy sauce
- Big squirt of Worcestershire sauce
- 1 tbsp. black pepper
- 1 tbsp. garlic powder
- 1 tbsp. salt
- 3 1/2 oz. liquid smoke* (1/2 bottle)
- 1/2 tbsp. onion powder
Combine all the ingredients in a small bowl, blending well. Place 3-4 lbs of sliced beef ore venison into a large ziploc bag, pour the marinade over the meat. Close the bag, using your fingers, work the marinade around all of the meat pieces, carefully, making sure each piece is thoroughly coated in marinade. Remove as much air as possible from the bag, seal. Place the meat in the fridge for 18-24 hours.
Dry using your favorite method, as desired.
*Liquid Smoke is a seasoning