Vension Jerky

3 lbs. Venison
1/4 c. Liquid Smoke
1/2 c. Soy Sauce
1/2 c. Worcestershire Sauce
1/2 tsp. Cayenne Pepper
1 tsp. Accent meat tenderizer
1 tsp. Garlic Powder
2 tsp. Onion Powder
1/2 c. Warm Water
chili pepper seeds, to taste

Cut Venison with the grain of the meat, not across the grain, into 4" long, 1-1/2" wide, 1/8" thick strips.
Mix all other ingredients and pour over the meat.
Mix with hands to ensure that each piece of meat has been covered by the marinade.
Mix ingredients together well and soak meat in it for 24 hours (a zip lock bag works great)
In my dehydrator, it takes approximately 6-11 hours, depending on how dry (hard) you want the jerky; yours may vary.
The jerky should be dry but not brittle.
Substitutions that can be used: Beef, Chicken, Turkey.