Venison Jerky - cooking recipe

Ingredients

4 to 5 lb. venison
1 large bottle soy sauce
1 large bottle water
2 Tbsp. lemon juice
2 Tbsp. garlic salt
1 Tbsp. salt
1 Tbsp. pepper
11 to 12 drops liquid smoke
dash of Worcestershire sauce

Preparation

Cut venison in very thin strips.
Marinate the meat for 17 hours in the refrigerator.
Drain the meat and bake at 150\u00b0 for 5 hours.
Drain the cookie sheets and turn the meat occasionally.