2-5 lbs. venison
1/3 c. soy sauce
1/3 c. Worcestershire sauce
2 tbsp. Morton Tender Quick Salt
1 tbsp. Kitchen Bouquet seasoning
2 tsp. Accent seasoning
1 tsp. Adolph's meat tenderizer
1/3 c. hickory flavor BBQ sauce
1 tbsp. salt
1/4 tsp. black pepper
1/2 tsp. red pepper
1 tsp. white pepper
2 tsp. Lawry's seasoning salt
1 tsp. onion powder
1 tsp. garlic powder
1/3 c. liquid smoke

Cut meat into thin strips. Mix all ingredients. Place in covered bowl. Mix as often as you can while marinating marinate in refrigerator 24 hours. Cover oven bottom with foil to catch drips. Put toothpick through end of meat strips and hang on oven rack. Cook at 125 to 150 degrees for 6 to 8 hours. Check after 3 hours. Store in refrigerator in air tight bag.

Must be powder.