4 lbs.                       sirloin tip steak (1/4" thick), fat removed-Cut with scissors while drying, sliced thin

3/4 cup                    lite soy sauce.

1/2 cup                    teriyaki marinade or teriyaki marinade with pineapple OR with roasted garlic.

1.5 oz. bottle          stubbs mesquite smoke.

1.5 oz. bottle          stubbs hickory smoke.

2 Tbl. spoons        Lea & Perrins steak sauce.

2 Tbl. spoons        brown sugar (not packed).

1-2 big dash          cayenne pepper.

1 big dash              garlic salt.

1 dash                     salt.

1 big dash              black pepper (fresh ground if available).

Put marinade ingredients in a large pan and simmer until warm. Let stand 15-20 mminutes. Stir well. Add meat and  massage well (wear rubber gloves). Marinate in refrigerator 24 hours or longer, massaging meat 3-4 times while marinating.

If desired, sprinkle cracked red pepper to taste. Dry in dehydrator in a single layer approximately 10 hours. (This can also be done in a 140 degree oven if you dont have a dehydrator). It is preferable to do the dehydrating outside if possible, but it may take longer if the weather is cold.

HINT: It will be easier to cut off the fat if the meat is partially frozen. Another alternative is to cut fat off after the meat is about 1/2 dry. It is also easier to slice the meat thin if it is partially frozen. (Recipe can be doubled). Guaranteed delicious.