2 lbs. deer round (1/4 inch thick, 1 inch wide)
1/2 c. Morton's Tender Quick
1/2 c. brown sugar
2 tsp. garlic powder
2 tsp. black pepper
1 qt. water
3 tbsp. pickling spice
1/4 c. white vinegar
2 tbsp. liquid smoke

In a glass or plastic bowl, mix Tender Quick, brown sugar, garlic powder and black pepper. Add deer strips and coat each piece thoroughly. Cover, let set 1 hour. Turn meat and let set an additional hour.

While deer is curing, heat water, vinegar and pickling spices to boiling. Remove from heat and let stand.

Remove deer strips from curing brine and place in pickling water. Bring to a boil. Reduce heat, cover and simmer 30 minutes.

With tongs remove deer strips and allow to cool slightly. Cut strips into bite size pieces. Place in small plastic bag or bowl. Stir or shake in liquid smoke to coat pieces.

Add your favorite seasonings (I use 1 teaspoon red pepper, 1 teaspoon garlic powder and 1 teaspoon black pepper). Spread pieces in a single layer in a 9x13x2 inch foil lined pan. Bake at 300 degrees for 1 hour.