Bambi Jerky - cooking recipe

Ingredients

2 lbs ground venison (Deer Burger)
4 teaspoons tony chachere's original creole seasoning
1/2 teaspoon morton's quick tenderizer salt
1 teaspoon garlic powder
1/2 teaspoon red savina ground habanero chile pepper (Or just normal Cayenne Pepper Powder)
3/4 teaspoon cardamom powder
1 1/4 teaspoons Accent seasoning, food additive
1/2 teaspoon marjoram, powder
20 shakes Frank's red hot sauce
10 shakes Worcestershire sauce
5 ounces liquid smoke
5 ounces whiskey
1 tablespoon fresh coarse ground black pepper

Preparation

NOTES: 1) This recipe will make jerky in one day, but the jerky won't keep for very long because it wouldn't have adequate cure time. Refrigerate this jerky and eat it within a month. 2) The Red Savina Powder can be purchased at www.wildpepper.com and is an incredibly hot ground pepper powder. I use it in a ton of different recipes because I love spicy food, but Cayenne powder can be used as a much milder substitute.
Combine the ground meat with all ingredients except the LAST THREE (Liq. Smoke, Whiskey, & Pepper).
Mix the meat and the spices up very well. I use an electric mixer, but a bowl and a wooden spoon work too.
Put the now seasoned meat on a large piece of wax paper. Put another piece of wax paper on top and use a rolling pin to flatten it out until it's about 1/4 inch thick. If little pieces come off the edges, just put them in the middle of your meat slab and roll it out until they're flat again.
Put your liquid smoke and whiskey in an empty spray bottle and shake it up well.
Take off the top piece of wax paper and spray the meat well with the whiskey/liquid smoke mixture.
Sprinkle the coarse ground Black Pepper all over the meat.
Replace the paper with a Fresh piece of Wax Paper.
Flip the entire slab over and repeat the spray and sprinkle step on that side too.
At this point, you're ready to cook. You can use either an outdoor grill, an Oven, a Smoker, or a Dehydrator. Whichever one you choose, you're going to want to transfer the meat slab to something that is slotted/ventilated. Wire jerky trays would be best, but there are many ways to to this.
If you're using the oven or a grill, Try removing the Oven/Grill racks, cover them with aluminum foil, and then use a fork to poke tons of holes in the foil. Spray the foil with Cooking Spray, and put the meat on there.
If you're using a Dehydrator, then you've already got good slotted racks.
For any of these cooking methods, you should cook the jerky at between 150\u00b0 to 200\u00b0 for about 6 to 8 hours or whatever your preferred crispiness is.
For a grill or an oven, if you can't set it for that low of a temperature, use a screw driver or a hammer to prop the door open slightly.
Check the meat after 5 hours and every half hour after that. It will be ready to eat at about 5 hours, but you'll probably like the jerky better if it's more dry than that.
Use a pizza cutter to cut into strips.