Deer Jerky - cooking recipe

Ingredients

deer meat (1/8-inch slices)
salt
pepper
garlic powder
soy sauce
Worcestershire
liquid smoke

Preparation

Cover bottom of pan with meat strips.
Liberally salt, pepper and garlic.
Sprinkle with soy sauce.
Cover with Worcestershire sauce.
Repeat layers if necessary.
Make sure meat is submerged. Cover and refrigerate 24 to 48 hours.
Place foil on oven racks; shape an edge.
Lay meat in single layer, edge to edge.
Brush with liquid smoke.
Dry in 150\u00b0 to 175\u00b0 oven until bends, but does not break, about 5 hours.