Cut fat-free meat, cut as for roulades, into 12-15 cm long strips. Mix all the other ingredients to make a marinade. Marinate the meat in it for one night in the refrigerator.
The next day, drain and dab the strips. Thread a small drathook through each strip for hanging. Cover the bottom of the oven with aluminum foil. Hang the strips on the top rack and bake in the oven on the lowest setting, 80-90 C until the meat is brown and dry/stiff. About 5-8 hours. Cool, remove from the drathook and keep in an airtight container. Storage time is unlimited as long as the jerky is not exposed to humidity. Cool and dry, but not in the refrigerator.
Notes: It works just as well without the Colgin liquid smoke, but tastes nowhere near as good. I would try it times at the super Walmart to get that. And the meat really needs to be fat free (visible), otherwise it can go rancid after 3 months. It goes just as put on wire rack from the stove, but the cleaning is easier as described.
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