Deer Jerky

• 5 lb. ground venison
• 3 tsp. Morton Tender Quick
• 6 tsp. table salt
• 2 tsp. garlic powder
• 1 tsp. black pepper
• 1 tsp. red pepper
• 1 tsp. marjoram
• 3 tsp. Accent
• 2 Tbsp. Season-All salt
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. liquid smoke

1. Mix meat and spices together.
2. Roll a piece, about the size of a grapefruit, between two pieces of wax paper.
3. Roll to 1/4-inch thickness.
4. Remove top piece of wax paper; place meat on a cookie sheet, leaving bottom piece of wax paper on.
5. Brush on equal amount of liquid smoke and water, about 4 tablespoons of each in a small dish.
6. Bake at 100u0b0 for 5 hours, then turn meat over, remove wax paper and baste.
7. Bake again for 1 hour, remove from cookie sheet and cut into strips.

ground venison, morton tender quick, salt, garlic powder, black pepper, red pepper, marjoram, accent, seasonall, worcestershire sauce, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=942729 (may not work)