SPICES: 2 tbsp. black pepper, coarse
1 1/2 tbsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. crushed red pepper (optional)
1 tsp. celery salt
Pinch of mustard seed (optional) MARINADE: Venison, sliced in 1/4 inch strips
1 to 1 1/2 qt. water
1 1/2 to 2 c. vinegar
1/2 c. brown sugar
1/3 c. Worcestershire sauce or soy sauce
1/2 c. salt Combine all ingredients and add venison strips. Let venison strips stand in marinade for 6 hours to overnight (longer if you wish). After marinating, set strips on cookie sheet and roll with rolling pin or glass to take out all liquid. Preheat oven to 150 degrees. Set foil on bottom of oven floor. Set venison on oven racks (toothpicks). Prop oven door open (very important). Let jerky dry 2 to 6 hours. Some pieces may take longer to dry. | 
