Deer Jerky - cooking recipe

Ingredients

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

Preparation

Mix meat and spices together.
Roll a piece, about the size of a grapefruit, between two pieces of wax paper.
Roll to 1/4-inch thickness.
Remove top piece of wax paper; place meat on a cookie sheet, leaving bottom piece of wax paper on.
Brush on equal amount of liquid smoke and water, about 4 tablespoons of each in a small dish.
Bake at 100\u00b0 for 5 hours, then turn meat over, remove wax paper and baste.
Bake again for 1 hour, remove from cookie sheet and cut into strips.