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.
