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Cut meat in ¼-inch thick slices with the grain. (Length of the slices is a matter of personal preference, but remember they will shrink during the drying process. Meat must be partially frozen in order to slice it this thin. However, if frozen too hard, it cannot be sliced.)
Combine salt, garlic powder, pepper, onion powder, Worcestershire sauce and soy sauce. Mix well.
Place strips of meat in a shallow, glass dish. Add marinade. Mix to coat all of meat with marinade. Refrigerate, covered with plastic wrap, for 10 to 12 hours. Stir meat occasionally.
Drain meat. Lay strips, sides barely touching, in a single layer on oven’s center rack. (Do not let strips overlap or they will stick together.) Place a jelly roll pan or a piece of foil with sides built up on bottom oven rack to catch any drippings.
Set oven temperature to 150 degrees, leaving oven door ajar. Let meat dry 8 to 10 hours. During the last 2 hours, test meat for desired degree of chewiness. If more crispness is desired, let it remain in oven until desired texture is reached. Refrigerate jerky in jars, tightly covered, or freeze. It may be stored in freezer up to 6 months; in refrigerator up to 6 weeks. Bring to room temperature before serving.