5 lbs. ground venison
10 tsp. salt
2 tsp. black pepper
1 tsp. red cayenne pepper
1 1/2 tsp. cardamom
1 1/2 tsp. tender quick
1 tsp. marjoram
3 tsp. Accent
2 tsp. garlic powder

Mix spices with ground venison. Press meat between sheets of tin foil or wax paper. Get as thin as possible. Mix 1 ounce of liquid smoke with 1 ounce water and brush onto meat. Drape meat on racks in oven. Remove paper. Bake at 160 degrees for 3-4 hours. When meat is dry, cut into strips.