Deer Jerky - cooking recipe

Ingredients

liquid smoke
garlic salt
pepper
sugar
venison, cut into strips 1/2-inch thick

Preparation

Place a layer of strips in 9 x 13-inch pan.
Dab with liquid smoke, garlic salt, sugar and pepper.
Layer until pan is full. Let stand overnight in refrigerator or at least 12 hours.
Dry in oven at 125\u00b0 until desired texture.