Step 1

Mix together oregano, salt, garlic powder, onion powder, sugar, parsley, pepper, basil, thyme, and celery seed in a small container with an airtight lid (I use a small mason jar).

Step 2

Two tablespoons of mix equals 1 envelope dry Italian salad dressing. Store in a cool, dark place for up to 3 months.

Step 3

In a small container with an airtight lid combine Italian dressing mix, vinegar, and water. Tighten lid and shake vigorously until well blended.

Step 4

Add oil and shake again until blended.

Step 5

Store in airtight container in the refrigerator up to 4 weeks. Ingredients in dressing will separate when refrigerated, especially if prepared with olive oil. For best results, let dressing stand at room temperature for 1 hour and then shake just before using.

Step 6

In a small container with an airtight lid combine Italian dressing mix, vinegar, and water. Tighten lid and shake vigorously until well blended.

Step 7

Add oil and shake again until blended.

Step 8

Pour over 2 to 3 pounds of thin cut meat in zip lock freezer bag, refrigerate, and let marinate for 8 to 24 hours (see note for cooking instructions).