Cut choice cuts of tenderloin or hindquarter of deer into 2 or 3 inch strips (1" to 1 1/2" thick) any length. Place meat in large, flat pan.

Use 7 ounces Tender Quick salt to 9 pounds of meat. Rub salt in well, sprinkle with black pepper as you like. Cover pan then place in refrigerator for 3 days. Turn meat over once.

Then take out of refrigerator, wash well with warm water, changing water 6 times.

Place cookie rack on cookie sheet pan. Place in refrigerator to drain off a little.

Then lay on wire rack and smoke in smokehouse, or can be done on deep bar-b-cue pit no heat just smoke for 2 hours.

Then put back on rack in cookie sheet. Sprinkle with coarse ground black pepper. And you can sprinkle with little red pepper if you like.

Put in oven and bake for 2 1/2 hours to 3 hours at 200 degrees. Turn meat over once. Ready to eat. You can put in zip lock freezer bags and freeze.

(Use 1 level tablespoon salt to 1 pound meat.) We used 7 ounces salt to 9 pounds of meat. If you like more salt use more. The salt is very salty.