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Venison (Deer) Jerky with Creole

Serves 20

Ingredients:
2 lbs venison
1 tablespoon seasoning salt
1 tablespoon liquid smoke
1 1/2 teaspoons barbecue seasoning
1 1/2 teaspoons Creole seasoning
2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 teaspoon onion powder
1 dash cayenne pepper (more if you like it hot)
1/4 cup Worcestershire sauce
1/4 cup soy sauce

Directions:
1.    Mix all ingredients except venison.
2.    Cut venison into 1/4 inch thick strips (easier if partially frozen).
3.    Place venison in zip lock bag and add marinade.
4.    Marinate 24 hours.
5.    Dehydrate until meat bends but does not break (6-8 hours).

(www.food.com)