3 lbs. deer round (slice 1/2 inch thick, with grain)
1/2 c. Morton's Tender Quick
1/2 c. brown sugar
2 tsp. garlic powder
2 tbsp. coriander seeds (grind or crush)
1 tbsp. coarse ground black pepper
1 tsp. red pepper
1 tsp. cayenne

With a fork, pierce deer thoroughly on both sides. Mix Tender Quick, brown sugar and all spices together in a bowl. Rub both sides of meat with mixture. Place in plastic bag or covered bowl. Refrigerate 24 hours, turning 2 or 3 times while curing. Wash deer thoroughly in fresh water. Pat dry with paper towels.

Place meat on rack in 9x13x2 inch pan. Pour 1 cup water in pan, cover tightly with aluminum foil. Bake in preheated 300 degree oven for 2 hours. Cut slices into bite size snacks. Additional black and red pepper may be sprinkled over snacks, if desired.