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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. From: Wesley Pitts From Anne MacClellan disk 7/24/93
Your Jerky is ready. Bon appetit!
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