This recipe works for approx. 3-4 1-lb packages of steak cuts. Double or triple per your smoker capacity.

1 cup teriyaki
1/2 cup water (or all teriyaki)
1/8 to 1/4 cup salt
2/3 to 3/4 cup brown sugar
Dash+ garlic salt
Dash++ Tabasco
Dash+ Worcestershire

Mix all together in a bowl of sufficient capacity per your amount.

Cut the meat into 1/4 to 1/2 inch thick strips. Mix the whole batch well so you get the ingredients distributed around.

Soak approx. 24 hrs, then lay on the smoker racks direct from the bowl (don't rinse off). Smoke until you achieve your desired dryness.

I use the "Smoky Joe" or similar type electric smoker, with apple or alder wood chips, and it usually takes 8-12 hours of smoking to get a medium to dry consistency depending upon outside temperature. Doubling the amount above usually ends up with two smoker batches.

For fish, use the same recipe, but add 1/4 cup of lemon juice.

It makes for great trail snacks! Good luck.