Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs thinly sliced beef**
2/3 cup Worcestershire sauce
1 tsp. black pepper
2/3 cup Soy sauce
1 tsp. garlic powder (not salt)
1 tsp. onion powder (not salt)
1 tbs. salt
Optional
1 tbs. liquid smoke (If you use a smoker instead -- don't use this--over
drying it in the oven
2 tsp Tabasco sauce or 1-2 tsp crushed red -- (2 to 3)
peppers (this is for a spicier version)

**best choices are London broil, sirloin tip roast, or sirloin steak cuts.
These should be cut in strips about 1" wide and 1/4" thick. To facilitate
cutting, put meant in the freezer until it is stiff but not frozen. You
will end up with about 20-25 strips.

Note: You're in the ring and have a piece of bait in your hand. Suddenly,
you notice that you need to restack your dog's foot. What to do with the
bait? Well, I'm one of the world's weirdos who actually likes liver, and I
used to put it in my mouth for those few seconds it took for me to fix
something. That is until I bought liver from a vendor at a show because I
didn't have any of my own. It was rancid, and fortunately, I didn't
actually get sick in the ring, but it was a close call. Never felt quite
the same about liver at a dog show. But this recipe is something that you
won't even mind eating. In fact, you'll probably have to watch that you
don't snack up all your bait!


Put all ingredients in a large zip-lock bag and place in a bowl in the
refrigerator overnight (bowl is in case the zip-lock leaks). You can also
put all ingredients in a large, covered glass bowl and marinate over
night. Next day, clean the top oven rack and take out only as much meat as
the rack will accommodate (for most ovens, this is about 10 pieces). Put a
cookie sheet or foil on the bottom rack to keep your oven from getting too
messy. Set your oven on its lowest setting and crack the door so the
moisture will escape and leave on until the pieces are dried. Smaller
pieces will take about 2-1/3 to 3 hours, while larger ones may take 4 or
5.
If you use a smoker, mesquite, pecan, or hickory wood work very well but
don't use water. While you want to smoke them, you also want the beef to
dry. Or you can drag out that food dehydrator you got for Christmas two
years ago that's been sitting in a back closet.