Smoky Cajun Jerky - cooking recipe

Ingredients

2 lbs ground venison
1/4 cup cajun seasoning (I use a store brand)
1/4 cup Worcestershire sauce
1/4 cup liquid smoke
1 tablespoon black pepper

Preparation

Mix all ingredients and allow to marinade over night.
Using your choice of jerky gun nozzle, spread onto dehydrator trays.
Dehydrate to your desired consistency. I use 4 trays that cook at 156 degrees for 6 to 6 1/2 hours.
Store is zip lock bags.
Note: I usually made 1\" wide strips. I also have a top down dehydrator with which I rotate the trays every two hours.