Dex sent this recipe to his Dad:

"This is the one we use but we use our Big Chief to dry  it.  and we put pink salt in ours. The best venison jerky recipe ever!!!!"

3 pounds Venison sliced 1/4 " thick by 3/4" wide
1/4 cup Liquid Smoke
1/2 cup Soy Sauce
1/2 cup Worcestershire Sauce
1/2 tsp Cayenne Pepper
1 tsp Accent Meat Tenderizer
1tsp Garlic Powder
2 tsp Onion Powder
1/2 cup Warm Water
suit to your taste Chili pepper seeds

Mix ingredients together well and soak meat in it for 24 hours (a zip lock bag works great). Insert toothpicks through top of meat slices and hang on oven grates. Heat oven to 190 degrees and prop oven door open slightly and slow cook jerky for 5 hours and 15 minutes.