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1 1/2 -2 lbs. venison, cut into strips (with grain), 6" long, 1 1/2" wide, 1/2" thick

1 pkg. instant meat marinade
1/2 tsp. liquid smoke
1/4 tsp. onion powder
3/4 c. cold water
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. red pepper sauce


Place meat in container and cover with marinade, piercing slices deeply with fork. Marinate overnight in covered container in refrigerator. Remove meat strips, drain slightly and place on oven rack. Place rack over cookie sheet in a 150 to 175 degree oven and bake for 8 to 10 hours, leaving door slightly ajar to allow moisture to escape. Remove from oven, cool and store in an air tight container.

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