Dry Deer Jerky




10 lbs. deer meat sliced,                  3 ounces Locker meat seasoning
1/4 inch thick in strips

1/2 gal. water
(enough to cover meat)                    2 tsp. Liquid Smoke or season to taste

1/2 c. Morton curing salt 4 ounces

Let stand overnight. Drain Liquid off. Lay meat on cookie sheets in 140-160 degree oven until meat is dry. Put all in plastic or glass containers while in refrigerator.

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