Ground Venison Jerky



5# ground venison (may substitute ground beef)

1/4 c. of Tenderquick (a commercial dry brine found in most grocery stores)

2 Tbs. black pepper

2 Tbs. garlic pepper

2 Tbs. marjoram

3 Tbs. accent

4 Tbs. Worcestershire Sauce (Lea and Perrins)

1/2 Tbs. cayenne pepper Mix ground meat and seasonings. Roll out on wax
paper to fit your smoker to 1/8" thick.

Smoke for 2 hours at 140F. Remove from smoker and blot excess fat with paper
towel. Flip meat over on new wax paper.

Smoke for 1 hour more at 140F. Remove jerky. Cut into strips and serve.



Yield: 3# jerky