Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        ground venison or ground beef -- (no fat)
   1 1/2  teaspoons     morton tender quick
                        salt
   8      teaspoons     regular salt
   2      teaspoons     pepper
   2      teaspoons     garlic powder
   1      teaspoon      cayenne pepper
   1 1/2  teaspoons     cartamon's spice
   1      teaspoon      oleo
   3      teaspoons     accent
   1      ounce         water -- (1/8 c.)
   1      ounce         liquid smoke -- (1/8 c.)

Preparation:

Mix all ingredients thoroughly; form into balls, about the size of a grapefruit. Place ball between large sheets of waxed paper or freezer paper. Roll to 1/4-inch thickness (no thicker). Remove waxed paper. Method 1: Place on ungreased cookie sheet. Put in oven on lowest possible heat from 4 to 8 hours or until dried to a leathery texture. Cut with large scissors into strips. Method 2: Place rolled out meat on shelves of dehydrator (Trim to fit shelves). Leave in dehydrator 8 to 10 hours or until leathery texture. Cut into strips.