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8 lb Venison
1 tbsp Salt
1/4 tsp Black pepper
1 tsp White pepper
1/2 tsp Red pepper
1 tsp Meat tenderizer
2 tbsp Seasoned salt
1 tsp Garlic powder
1 tbsp Kitchen bouquet
1/3 c Worcestershire sauce
1/3 c Soy sauce
1/3 c favorite Barbecue sauce
1/3 c Liquid smoke
Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, garlic and onion powders, kitchen bouquet, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable container in refrigerator. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary.
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