Venison Jerky
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16 tsp. salt (15 tsp. for milder jerky)
1 tsp. cayenne
1 tsp. marjoram
2 tsp. garlic powder
1 oz. Liquid Smoke
2 tsp. black pepper (1 tsp. for
milder jerky)
1 1/2 tsp. cardamom
3 tsp. Accent
1 1/2 tsp. Tender Quik
Grind up meat and mix with the first 8 of the above spices. Press meat onto sheets of tin foil or wax paper; be sure to get meat as thin as possible. (Meat can be placed between tow sheets of waxed paper and press with rolling pin.) Mix 1 ounce of liquid smoke with 1 ounce water and brush onto meat. Place meat on grates in oven. REMOVE TIN FOIL. Bake at 160 degrees for 3-4 hours. When meat is dry, cut into strips. NOTE: 1 ounce equals 12 teaspoons. Be careful when altering amounts of spices as one teaspoon can make a big difference when using 5 pounds of meat. This stuff makes for a messy oven so it's a good idea to line the oven to catch drippings.
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