Trim fat from outside edge of steaks (if any).

 Slice steaks into pieces that about ¼ inch wide.

Lay strips out flat and sprinkle salt onto the top side at a rate of about ½ tsp per pound.

Once moisture begins to come to the surface (about 20 minutes), apply a light coat of Jeff's Texas style rub to the top side of the steak strips.

Place pan of steak strips into the fridge or ice chest and allow them to dry brine for 2 hours.

Build a campfire and thread strips of steak onto campfire forks.

Hold steak about 12 inches above hot coals until they begin to turn brown.

Rotate the campfire forks to cook the other side of the steak strips.

Once the strips are done to your liking, they are ready to eat.