Ingredients:

• 6 lbs ground venison
  
• 1 1/2 teaspoons Morton Tender Quick salt
  
• 8 teaspoons table salt
  
• 2 teaspoons black pepper
  
• 2 teaspoons garlic powder (can use extra)
  
• 1 teaspoon cayenne pepper
  
• 1 1/2 teaspoons ground cardamom
  
• 3 teaspoons Accent seasoning
  
• 2 tablespoons liquid smoke

Recipe Instructions:Mix all ingredients together extremely well.
Refridgerate for 3 days. Mix well once every day. Use a Jerky Gun to make strips and cook in a food dehydrator as directed by manufacture. Or in the oven on the lowest setting with the door slightly open untill desired dryness.(6hrs)