Beef, Venison or Moose Jerky Recipe

2 pounds lean meat (flank steak works well)
1 1/2 teaspoons liquid smoke
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon (or more) freshly ground black pepper
1/3 cup soy sauce
1/4 cup Worsestershire sauce

Trim off all possible fat from meat. Semi-freeze the meat and slice it with the grain, into 1/8-inch thick slices. Put into a shallow baking dish. Combine remaining ingredients and pour over the meat. Cover, refrigerate 8 hours or overnight. Remove meat from the marinade; discard remaining marinade. Pat meat dry with paper towels. Cover bottom of oven with foil. Lay meat in a single layer on oven racks. With oven door open a crack, cook at lowest possible (125 - 140 degrees) for 8 - 12 hours.