Venison Jerky - cooking recipe

Ingredients

2 1/2 lb. lean strips venison
1/4 c. soy sauce
1 Tbsp. liquid smoke
1 Tbsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. seasoning pepper
1 Tbsp. salt

Preparation

Mix all in large bowl; let stand in covered bowl in refrigerator for 48 hours.
Stir once a day.
Bake on cookie cooling rack, on cookie sheet at 150\u00b0 for about 3 hours or until dry to your likeness.
(Can be made with lean beef.)