Oven-Dried Jerky

Trim and discard all fat from meat. Cut meat into 1/8 to 1/4 inch thick slices (with or across grain). If necessary, cut large slices to make strips about 1 1/2 inches wide and as long as possible. In a bowl, stir together soy sauce, Worcestershire sauce, pepper, garlic powder, onion powder and smoke-flavored salt until blended. Add meat strips and mix to coat thoroughly. Let stand at room temperature 1 hour or cover and refrigerate as long as 24 hours; meat will absorb most of liquid. Shaking off any excess liquid, arrange strips of meat close together, but not overlapping, directly on oven racks or on cake racks set in shallow rimmed baking pans. Place meat in oven set at lowest setting (150 to 200 degrees). Bake until meat has turned brown, feels hard and is dry to the touch (about 5 hours for chicken and turkey, 4 to 7 hours for beef and venison). Pat off any beads of oil. Let cool to room temperature, then remove from racks and store in an airtight container. Keep at cool room temperature or in refrigerator until ready to use; keeps indefinitely. Makes about 1/2 pound.