1 bottle of red wine
1 large bottle Heinz 57 sauce
1 large bottle teriyaki sauce
1 large bottle soy sauce
1 quart tomato juice
1 bottle worcestershire sauce
1/4 cup liquid smoke (maybe a dash more)
1/2 cup Cavender’s Greek Seasoning
2 Tablespoons garlic salt
This will be enough for approximately 20 lbs. meat strips. Soak for 24 hours. Place on heavy aluminum foil or oven racks. After placing meat on racks, sprinkle lightly with Cavender’s Greek Seasoning. Dry for 8 hours at 140 to 150 degrees or until done.
