Venison Jerky - cooking recipe

Ingredients

5 lb. venison meat, cut in strips
1/3 c. soy sauce
1/3 c. Worcestershire sauce
2 Tbsp. Tender Quick salt (for meat)
1 Tbsp. Kitchen Bouquet
2 tsp. Accent
1 tsp. meat tenderizer
1/3 c. barbecue sauce (hickory flavor)
1 Tbsp. salt (iodized)
1/4 tsp. pepper (black)
1/2 tsp. red pepper (voluntary)
1 tsp. Lawry's seasoned salt
1 tsp. garlic salt
1 tsp. onion powder
1/3 c. liquid smoke
1 tsp. white pepper

Preparation

Mix all together and put in covered bowl and refrigerate for 24 hours.
Place strips of meat on oven racks and bake for 8 hours at 125\u00b0 to 150\u00b0.
Let cool and store in airtight container in refrigerator.
Can be frozen.