5# ground venison (may substitute ground beef)
1/4 cup of Tenderquick (a commercial dry brine found in most grocery stores)
2 Tablespoons black pepper
2 Tablespoons garlic pepper
2 Tablespoons marjoram
3 Tablespoons accent
4 Tablespoons Worcestershire Sauce (Lea and Perrins)
1/2 Tablespoon 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 140°F.
Remove from smoker and blot excess fat with paper towel. Flip meat over on new wax paper.
Smoke for 1 hour more at 140°F. Remove jerky. Cut into strips and serve.
Yield: approximately 3 lbs. jerky