3 pounds venison
1/2 teaspoon liquid smoke in 2 tablespoons water
Salt and pepper to taste
Slice the meat 1/4 inch thick. Remove all fat. Lay the meat out in a single layer on a clean counter surface. Dab each piece with a brush dipped in the water and liquid smoke. Salt generously. Sprinkle with pepper if desired. Place the strips layer on layer in a large bowl or crock. Place a plate and weight on the top of meat. Let stand at a cool temperature (45 F or less), overnight or at least six hours. Remove meat strips from bowl and dry.
Remove oven racks. Stretch meat strips across the racks. Allow the edges to touch but not overlap. Do not cover the entire rack. Allow room for air circulation in the oven. Arrange the racks so the top rack is no closer than 4 inches from the top source of heat and the bottom rack no closer than 4 inches from the bottom of the oven. Set the oven temperature at 150 F and let the meat dry for about 11 hours. Check the meat early in the drying process. If there is excessive drip, catch it on aluminum foil on a rack near the bottom of the oven. Lower the temperature till the oven feels warm but does not cook the meat. Cool and store in an airtight container.
NOTE:
Frozen meat may be “jerked.” Thaw meat and proceed according to one of the recipes given.