Deer Jerky - cooking recipe

Ingredients

6 to 8 lb. venison
20 oz. soy sauce
1 oz. liquid smoke
1 Tbsp. pepper
3 garlic cloves, chopped fine

Preparation

Slice venison 1/2-inch thick by 2-inches wide.
Length doesn't matter.
Combine soy sauce, liquid smoke, pepper and garlic into a pot.
Add meat; stir and refrigerate for 24 to 48 hours.
Stir at least 3 times a day.
When meat has refrigerated for the required time, drain meat and place on oven rack.
Set oven temperature on low.
Drying time will vary on the thickness of the meat.
Usually 6 to 8 hours.