1 part salt
1 part seasoned salt
2 parts sugar
1 part black pepper

Mix above together.

Venison, cut into strips 1 1/2 inches wide x 1/4 inch thick (any length)
Liquid smoke

Place a layer of meat strips in a glass, enamel or crockery pan. Sprinkle generously with seasoning mixture. Then sprinkle with liquid smoke. Repeat layers of meat, seasoning and liquid smoke until all meat is in pan. Set aside for 4 hours. Crush aluminum foil, the smooth it out again. Cover oven rack. (Crushing foil allows air to circulate around meat). Drain meat. Place on foil in a single layer. Bake at 100-125 degrees for 4 hours, turning after 2 hours. Remove from oven. Set aside to dry for 10 hours.