Oven-Dried Jerked Meat

1. 2 lbs. lean beef or venison
2. 5 Tbs. soy sauce
3. 1 1/2 tsp. onion powder
4. 1 1/2 tsp. salt
5. 1/2 tsp. fresh ground pepper

Be sure that all traces of fat are trimmed off the meat. Preheat oven to 150� F (no higher than 200� F). Combine all ingredients except meat in a large bowl. Cut meat into very thin slices, cutting with the grain if possible. Marinate meat in liquid about 1 hour, until the liquid has been absorbed. Remove meat from marinade and pat it dry with paper towels. Place meat slices on oven racks so they are not touching each other. Dry in an oven for about 5-7 hours, until meat takes on a brown color and a hard, dry appearance and texture. Let cool to room temperature and store in an airtight jar.