5
lb venison roast
1
1/2 c sugar
1
ts brown sugar
15
ts salt
1
oz liquid smoke
2
ts garlic
3
ts seasoning salt
1
ts black pepper
Cut
venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
in
large mixing bowl and add sugar a little at a time. Be sure to mix
well.
Mix brown sugar and all other spices and mix all together. Put in
refrigerator
approximately 6 to 8 hours. Take out and put in oven on
racks,
lightly pepper. Cook at a maximum of 150F until completely dry,
approximately 8
hours.