Backstretch Jerky

From my collection of handwritten recipes. Another one from John Owen of The Seattle P.I.

• Ready In: 30 hrs
• Serves: 6-8
• Yields: 4 lbs. meat

Ingredients

• 4  lbs  meat (beef, venison etc.)
• 1⁄2 cup soy sauce
• 1  teaspoon onion powder
• 2  tablespoons Worcestershire sauce
• 2  teaspoons seasoning salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon garlic powder
• 1  teaspoon liquid smoke

Directions

1. Cut the meat into thin strips, removing any fat. Mix thoroughly with the other ingredients in a marinade and let it sit in the refrigerator for at least a day. Set the oven to 175* and put aluminum foil over the bottom to catch any drippings. Then spread the strips of meat out on the oven racks. Or, if you have a bunch of those little drapery pins you can stick the sharp end through the meat, hang the other end from the oven rack and you won't have to wash the rack afterward. The jerky should cook about 6 hours, or until it begins to look like an old bridle.