Venison Jerky Recipe

• 16 teaspoon salt (15 teaspoon for milder jerky)
• 1 teaspoon cayenne
• 1 teaspoon marjoram
• 2 teaspoon garlic pwdr
• 1 ounce. Liquid Smoke
• 2 teaspoon black pepper (1 teaspoon for milder jerky)
• 1 1/2 teaspoon cardamom
• 3 teaspoon Accent
• 1 1/2 teaspoon Tender Quik

1. Grind up meat and mix with the first 8 of the above spices.
2. Press meat onto sheets of tin foil or possibly wax paper; be sure to get meat as thin as possible.
3. (Meat can be placed between tow sheets of waxed paper and press with rolling pin.)
4. Mix 1 oz of liquid smoke with 1 oz water and brush onto meat.
5. Place meat on grates in oven.
6. REMOVE TIN FOIL.
7. Bake at 160 degrees for 3-4 hrs.
8. When meat is dry, cut into strips.
9. NOTE: 1 oz equals 12 tsp.. Be careful when altering amounts of spices as one tsp.
10. can make a big difference when using 5 pounds of meat.
11. This stuff makes for a messy oven so it's a good idea to line the oven to catch drippings.

salt, cayenne, marjoram, garlic, liquid smoke, black pepper, cardamom, accent

Taken from cookeatshare.com/recipes/venison-jerky-60683 (may not work)