2 lbs. ground venison (deer burger)
 2 T. Liquid Smoke
 2 T. Morton’s Tender Quick
 1 T. sugar
 1 t.course black pepper
 1/2 t. garlic powder
 1/2 t. onion powder
 1/2 t. mustard powder
 1/4 t. celery salt
 1/2 t. ground oregano
 1/4 t. red pepper
 Mix all dry ingredients except Tender Quick in small bowl. In large bowl,
 combine venison and Liquid Smoke; add dry ingredients. Mix, then add Tender
 Quick. Mix immediately and press into strips. Spray cookie sheet with Pam or
 other vegetable spray.  
 Dry in oven at 145 degrees for 8 to 12 hours or desired dryness.