Venison (Deer) Jerky With Creole - cooking recipe

Ingredients

2 lbs venison
1 tablespoon seasoning salt
1 tablespoon liquid smoke
1 1/2 teaspoons barbecue seasoning (we use Bad Byrons Butt Rub)
1 1/2 teaspoons creole seasoning (we use Old Bay)
2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 teaspoon onion powder
1 dash cayenne pepper (more if you like it hot)
1/4 cup Worcestershire sauce
1/4 cup soy sauce

Preparation

Mix all ingredients except venison.
Cut venison into 1/4 inch thick strips (easier if partially frozen).
Place venison in zip lock bag and add marinade.
Marinate 24 hours.
Dehydrate until meat bends but does not break (6-8 hours).