5 lb. venison or elk
3/4 c. sugar
1 tsp. garlic juice
3/4 c. uniodized salt
1 tsp. Tabasco sauce
1/2 gallon water

Cut meat into thin strips, remove fat and tenuous tissue. Make a brine of the salt, sugar, garlic juice, Tabasco and water. Soak meat 8 hours. Rinse meat and allow to dry until a slight glaze appears in 1-2 hours. Place meat on rack so it does not overlap.

If using oven, heat at 150 degrees for 11 hours. If using a smoker, smoke to the desired degree of doneness, 12-24 hours. Meat should be watched for proper dryness.