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.