5 lb. boneless venison
1 bottle hickory smoke flavor
1 bottle Worcestershire sauce
Garlic and/or onion salt (approx. 3 oz.)
Wooden toothpicks

Marinating: Cut venison into strips 1/4 to 1/8 inch thick. Put a layer of venison strips into a crock. Cover with smoke flavor, sauce, and salt. Dot this alternating until meat is used up. Marinate in refrigerator for 24 hours.

Drying: Set oven on lowest heat (approximately 140 degrees). Put rack in highest position in oven. Put aluminum foil on bottom to save a mess. Poke toothpicks through and hang on racks. Dry meat for 4 hours or more until it is hard enough to suit.