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GROUND VENISON JERKY 
5 lb. ground venison
1 1/2 tsp. Morton's Tender Quick salt
9 tsp. table salt
2 tsp. black pepper
2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. cardamom
1 tsp. Accent seasoning (monosodium glutamate)
1 oz. liquid smoke
1 oz. water

Mix ground venison with spices. Roll meat between sheets of waxed paper into 1/4 inch thickness. Mix liquid smoke and water; brush on meat. Bake at lowest degree of heat on your oven control for 3 to 4 hours.

When meat is dry, cut in strips, place in covered container and store in dry place.

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