1 lb. venison, cut in 1/4" strips
1 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. pepper
2 tbsp. liquid smoke
1/3 c. soy sauce
1/3 c. Worcestershire sauce
Red pepper or hot pepper sauce (opt.)

Add all ingredients in ziplock freezer bags and marinate in refrigerator overnight. Drain and dry meat. Lay on oven racks, cook at 140 degrees for 6 to 8 hours depending on how dry you like your jerky.