1 1/2 to 2 lb. venison, cut in strips (with grain; 6-inches long, 1 1/2-inches wide, 1/2-inch thick) and set aside
1 pkg. instant meat marinade
1/2 tsp. liquid smoke
1/4 tsp. onion powder
1/2 tsp. Tabasco sauce
3/4 c. cold water
1/4 tsp. garlic powder
1/4 tsp. black pepper

Mix together the ingredients, except meat. Place meat in container and cover with marinade, piercing with fork. Marinate overnight in covered container in refrigerator. Remove meat strips. Drain slightly. Place on rack, making sure strips do not overlap. Place rack over cookie sheet in 150°F to 175°F oven.

Bake for 3 1/2 hours. Remove from oven; cool and store in covered container in refrigerator. Must be refrigerated since it does not have preservatives!