Jerky - cooking recipe

Ingredients

3 1/2 lb. venison
1 tsp. salt
1 tsp. sugar
1/2 tsp. garlic powder
1 tsp. pepper
1 tsp. Accent
1 tsp. onion powder
1 tsp. Louisiana hot sauce
1 tsp. liquid smoke
1/2 c. Worcestershire sauce
1/2 c. soy sauce

Preparation

Slice meat into thin strips.
Marinate meat overnight.
Hang meat on toothpicks across oven rack.
Dry 6 hours at 150\u00b0 to 160\u00b0 with oven door cracked open.
Let hang 6 more hours without heat.