Follow instructions for deer jerky with the following exceptions: Before you pat dry the jerky after rinsing, place it in a bowl and sprinkle 2 or 3 tablespoons liquid smoke over the meat, stir to coat. Pat dry with paper towels. Air dry for 1 hour and sprinkle seasonings on both sides. Place meat (in single layers) on racks in preheated slow oven (180 to 200 degrees). Meat will drip during cooking so place racks on cookie sheets covered with paper towels. Turn meat every two hours and alternate from lower to upper rack of oven. Cooking time will vary depending on temperature of oven and thickness of meat. Check for doneness as instructed in regular deer jerky recipe.