Deer Jerky - cooking recipe

Ingredients

5 lb. ground deer meat
2 Tbsp. Morton Quick salt
2 Tbsp. table salt
3 Tbsp. black pepper
1 Tbsp. margarine
2 Tbsp. Spice Season-All
2 Tbsp. garlic salt
1/2 to 1 tsp. cayenne pepper
3 Tbsp. Accent
2 Tbsp. Worcestershire sauce
2 oz. liquid smoke

Preparation

Mix together.
Roll thin, about 1/8-inch thick.
Layer on waxed paper, putting waxed paper between each layer.
Bake at 75\u00b0 to 100\u00b0 with layers stacked.
Remove top layer when dry.
Continue baking and removing top layer until all layers are done.