4 1/2 tsp. pickling salt
1 1/2 tsp. garlic powder
1 1/2 tsp. pepper
1-2 lb. venison
Hickory chips for smoker or 2 tbsp. liquid smoke for oven method

Mix salt, garlic powder, and pepper in a bowl. Slice venison into strips about 1/8 inch thick. Place strips on cutting board side by side and sprinkle half the mixture over meat. Pound meat lightly. Turn meat over and repeat. Hang in smoker for about 5 hours. I like to use hickory chips.

If you don't have a smoker, mix venison with liquid smoke in a bowl first, then follow the smoker recipe. Hang strips on oven rack set on "warm" with door slightly ajar for 5-6 hours.