1 macho deer hunter
1 (12 gauge) shot gun
2 bottles liquid smoke
Toothpicks
1 wooded area
1 lg. deer, buck
1 lb. venison
Salt and pepper

Enter the wooded area very slowly. Keep a watchful eye out for the buck. Once in sight, use 12 gauge shotgun wisely. Take your buck to a butcher and freeze your prize game. Except for 1 pound lean meat. Slice very thinly to about 1 inch wide and 6 inches long. Place in pan and cover with liquid smoke and water to cover completely. Salt and pepper to taste. Mix thoroughly. Let set overnight in refrigerator. Place toothpick through top of each piece of meat. Hang from oven rack for about 12 hours until dried. Remove toothpicks. Then sit back and enjoy your big buck. Set oven on 150 degrees.