Venison or Beef Jerky 3 1 teaspoon of salt 1/4 teaspoon of pepper 3/4 teaspoon of garlic powder 2 tablespoons of  Worcestershire sauce 2 tablespoons of  liquid smoke 1 pound of  LEAN meat, cut 3/16 to 1/4 inch thick Mix all but meat and pour in glass pan. Add cut meat turning to coat well. Cover and leave in refrigerator for 12 hours. Dry on a rack (cake cooling racks on sided cookie sheets covered with foil works well) in the oven set on lowest setting with the oven door slightly cracked open for 4 hours or until doneness that you like. Or use a Dehydrator & follow manufactures instructions.

Venison or Beef  Jerky

6 tablespoons of  Lawry seasoning salt
2 tablespoons of  garlic powder
2 tablespoons of  chili powder
2 tablespoons of  coarse black pepper or 1 tablespoons of  fine black pepper (mix well in shaker)

Cut meat 1/4 inc thick x 1 inch to 1 1/2 inch wide and 4 inch to 6 inches long. Cut meat with grain of meat. Use flat square, deep pan to put meat in during cutting. Put in flat layers. Sprinkle each layer as you go, with the shaker of ingredients. Prepare cookie sheet with aluminum foil. Crimp edges to hold in juice from meat. Put unseasoned side of meat up in the pan. Sprinkle top side with seasoning. Put in oven on lowest heat. Let cook a day for 6-12 hours (sample often). Do not let get brittle. Or use a Dehydrator & follow manufactures instructions.