9 lbs. lean venison
3 tbsp. salt
3 tsp. prague powder No. 1
1 tsp. onion powder
3 tsp. ground black pepper
1 tsp. garlic powder
3/4 c. soy sauce
1 c. Worcestershire sauce

Grind all meat and fat through 1/4 inch or 3/16 inch grinder plate. Place in a mixing pan with all ingredients and mix thoroughly. Pack in a plastic lined pan not over 1 1/4 inch thick. Freeze overnight. Slice next day and smoke over hickory chips until dry.

NOTE: This recipe works with all meats.