Beef or Venison Jerky

5 lbs. of ground meat

1 1/2 tsp. of Mortons tender quick salt

9 tsp. of table salt

2 tsp. of black pepper

2 tsp. of garlic powder

1 tsp. of cayenne pepper

1 tsp. marjoram

3 tsp. of accent seasoning

1 oz. of liquid smoke

1 oz. water

Mix meat with spices. Roll out between 2 sheets of wax paper. Roll to 1/4 inch thickness. Mix liquid smoke and water together. Lay sheets of meat onto oven racks. Brush with liquid smoke/water mixture. Cover bottom of over with foil to catch drippings. Bake at 160 degrees for 3-4 hours. When meat is dry, cut with pizza cutter. Store in a covered container and store in dry place.

Can also be used with a jerky gun and dehydrator.