Venison Jerky
1 lb. ground venison (the less fat the better)
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 tsp. dry mustard
2 Tbsp. brown sugar
3 tsp. liquid smoke
2 tsp. cure (optional)

Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll
mixture out between 2 sheets of plastic wrap or wax paper until it is
about 1/8 inch thick. Use a butter knife and cut meat into 1 inch wide
strips 4-6 inches long.

Set your dehydrator to 140 degrees F; it should take about 6-8 hours.
Take a bite and test for texture. It should be good and chewey, not
mushy, not brittle.