This is my favorite recipe for deer jerky. It is my very own concoction but please feel free to use it and share it. Every year me and a few of the guys at work bring our spoils in around christmas time and several guys have told me they like this better than the others. Enjoy. CoryCorys Deer Jerky

5 lbs of finely ground deer w/no fat
1 1/4 cup water
2 3/4 tbsp salt
1 1/4 tbsp black pepper
2 1/2 tbsp sugar
15 tbsp terriyaki sauce
2 1/2 tbsp Far East brown sauce (soy sauce may be substituted)
3/4 tsp cayenne red pepper
1 1/4 tsp garlic powder
3/4 tsp marjoram
1/2 tsp onion powder
3/4 tsp mace
2 tsp Hickory Smoke Salt

Mix all ingredients EXCEPT meat till fully dissolved. Add mixture to meat and knead by hand till mixture firms up and color of meat is even and uniform. Dry in an electric smoker with thermastat controlled heat, oven, or dehydrater, till fully cured. Line oven or smoker racks with strips of aluminum foil to hold meat till it is firm enough to sit on racks without falling through. Set oven on warm, or smoker at about 120 degrees, with door on oven cracked just slightly or the vent on smoker opened enough to let moisture escape. Meat is done when you can bend it double and it breaks in two. This may take up to 4 hours depending on temp. of smoker or oven. Pat any excess moisture off of surface of meat with paper towels. Store in a cool dry place. Refrigeration is recommended for long periods of storage although I set this stuff on the kitchen counter(if thoroughly dried) in a covered dish for a week at a time with no effects.