Step 1: To remove the trigger plate and assembly, called the fire control mechanism by the manufacturer, place Safety on "Safe", (red band not showing) remove magazine by pushing the magazine latch forward, then drift out the front and rear trigger plate pins.

3 lbs. venison (or any meat type)
3 Tbsp. Tender Quick
1 Tb. cider vinegar
1/4 c. red wine
2 tsp. powdered red pepper
1 tsp. chili powder
2 tsp. black pepper
1 tsp. red pepper flakes

1. Combine all ingredients and let sit in fridge for 24 hours.

2. Form into rolls by hand or with a jerky shooter and wrap up in foil.

3. Make a bunch of tiny holes in the foil with a fork and put sticks directly on rack to allow the grease to drain/drip off. Remember to put something under the rack to catch the grease so you won’t have a mess!

60 lb. ground venison (or beef)
2 lb. Morton Tender Quick
2 lb. brown sugar
4 tbsp. ground black pepper
4 tbsp. Accent
1 tbsp. powdered (dry) mustard
2 tbsp. mace
4 c. King's syrup or corn syrup
10 to 16 oz. liquid smoke

5# ground venison (may substitute ground beef)
1/4 cup of Tenderquick (a commercial dry brine found in most grocery stores)
2 Tablespoons black pepper
2 Tablespoons garlic pepper
2 Tablespoons marjoram
3 Tablespoons accent
4 Tablespoons Worcestershire Sauce (Lea and Perrins)
1/2 Tablespoon cayenne pepper

Mix ground meat and seasonings. Roll out on wax paper to fit your smoker to 1/8" thick. Smoke for 2 hours at 140°F. Remove from smoker and blot excess fat with paper towel. Flip meat over on new wax paper.

Smoke for 1 hour more at 140°F. Remove jerky. Cut into strips and serve.