6 lbs. ground meat (wild game works fine)
6 tbsp. Tenderquick
3 tbsp. liquid smoke
3 tsp. black pepper
3 tsp. garlic powder
3 tsp. chili powder
3 tsp. mustard

Mix well. Cover tightly and refrigerate for 24-48 hours. Heat oven to a temperature that will dry the jerky, not cook it - 140 to 200 degrees. Put a small amount of meat mixture on aluminum foil the size to fit your oven racks. Put plastic wrap over meat and roll with a rolling pin to the desired thickness to fit the foil. Put in oven until top side is dry. Peel the aluminum foil off and lay directly on the oven rack to dry the other side. Jerky will curl as it dries. When dry, cut in strips using scissors.