Ground Venison Jerky - cooking recipe

Ingredients

2 lb. lean ground venison
2 Tbsp. curing salt
1 tsp. sugar
1/2 tsp. black pepper
1 1/2 tsp. liquid smoke
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce

Preparation

Mix well.
Roll mixture between 2 sheets of wax paper with rolling pin to 1/4-inch thick.
Cut in strips about 1 1/2-inch wide.
Put in dehydrater for 12 to 15 hours or oven at 150\u00b0 on rack for 10 to 11 hours.
Store in paper bag or tin coffee can.