Mix ingredients in a bowl and add the meat one at a time until all sides are covered.
Cover meat and let stand 1 hour or overnight in the refrigerator.
Place one oven rack at the top of the oven and put a pan (to catch drippings) on the bottom rack. One piece at a time, shake off excess liquid and put a toothpick through one end of the meat. Suspend from the top rack.
Dry meat at 150°F to 200°F until desired consistency.