5 lb. ground venison
3 tsp. Morton's Tender Quick (optional)
6 tsp. salt
2 tsp. garlic powder
2 tsp. black pepper
1 tsp. red pepper (optional)
1 tsp. marjoram
3 tsp. Accent
2 tsp. Season-All
2 tsp. Worcestershire sauce
3 tsp. liquid smoke

Mix meat and spices except liquid smoke; put all spices in at once and mix. Take out meat the size of an orange. Roll between 2 pieces of waxed paper, 18 to 1/4 inch thick. Put on cookie sheet, paper and all. Remove top piece of wax paper and mix 3 teaspoons liquid smoke and 3 teaspoons water. Brush on jerky evenly. Bake at 100 degrees for 4 to 5 hours.

Take out of oven, turn over, remove wax paper, and brush this side with liquid smoke. Bake 4 to 5 hours more. When edges start to curl, cut edges off. When middle is done, cut into strips. Can also be frozen.