This recipe is for one pound of beef, sliced 1/4 inch thick. Obviously this recipe works for venison too!

Marinade:

1/4 tablespoon meat tenderizer
1/8 cup soy sauce
1/8 cup water
2 finely minced garlic cloves
1/4 tablespoon black pepper
1/4 cup liquid hickory smoke
1/4 cup worcestersire

Marinate the meat in a large sealed plastic bag overnight. Make sure the meat is properly coated (turn and mix a few times).

Dry for 24 hours at 140 degrees in a dehydrator. If using an oven, use a drip pan underneath. Hang strips from topmost rack. Do not allow pieces of meat to touch one another or fold over such that the two ends are touching. If you want the jerky strips to look their best, fold and use a weak clamp at one end of the strip of meat to avoid a large fold in the middle of each piece. Dry at 140 degrees for 24 hours.

When the jerky is done, use a 5% vinegar spray on both sides and allow to air dry. This keeps mold from growing for longer term storage. You can also freeze the jerky, but when you take it out of the freezer, you must thaw flat on paper towels to avoid moisture accumulation.