2 lb. sliced meat (elk or deer)
1/2 bottle liquid smoke
1 1/2 tsp. seasoned salt (Lowry's)
1 1/2 tsp. onion salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 c. Worcestershire
1 tsp. Tabasco
1/4 tsp. chili powder

Slice your meat. Try not to get thicker than 1/4 inch. Takes longer to dry. Make sure "All" fat and other junk is trimmed from meat. Marinate 24 hours at least.

I use my dehydrator at about 135-145 degrees. Takes about 8, 10, 12 hours, depending on thickness of meat. Test for doneness by checking for soft spots. (Shouldn't be any). Should be chewy and brittle. We can never keep this around so don't know how long it lasts. Does freeze well if you want to save some out for later. Also elk and deer make great jerky. It's really lean.