Deer Jerky - cooking recipe

Ingredients

5 lb. ground deer meat (hamburg)
3 tsp. Tender Quick salt
3 tsp. salt
2 tsp. garlic powder
1 1/2 tsp. black pepper
2 tsp. Season-All salt
1 tsp. red ground pepper
1 tsp. marjoram
3 tsp. Accent
2 tsp. Worcestershire sauce
2 tsp. liquid smoke

Preparation

Mix all ingredients; make orange size balls.
Place one ball between 2 sheets of waxed paper and roll out to desired thickness. Refrigerate 5 hours or overnight.
Peel off wax paper and place in food dehydrator or oven at 200\u00b0.
Baste with 1/4 cup water, 1/4 cup liquid smoke and squirt of maple syrup.
Turn every hour and baste for 4 to 5 hours or until crisp.
Cut into strips while still hard.