Your meat can be prepared by cutting clear, lean, pieces, free of any fat, into strips 1/2 inch thick - no thicker. The strips should be cut with the grain of the meant, not across the grain.  Place the strips in a stone jar in layers, one strip thick. Liberally apply the following curing mix to each layer. For each pound of meat strips, use:

2 tablespoons pure salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon light brown sugar

If tough cuts are used for making the meat strips, meat tenderizer should be sprinkled over each layer. Place the container of meat in the refrigerator for 24 hours. Remove the strips from the container; drain thoroughly and dry. Place strips in smoker, making sure that each strip is separate - not touching another strip. Smoke with a cool smoke of 90°F. for 2-3 days or until the strips are thoroughly dry. If the meat strips are not thoroughly dried, they can be finished in the oven at 150° - leave the oven door open for air circulation. When the strips are dry they are ready for eating or storing. They keep without refrigeration.