Here is the receipe I used from (After Your Deer is Down by Leonard Lee Rue III) Any lean cut of Venison, salt,pepper, Liquid Smoke. Cut the meat into 6" strips 1/2 wide by 1/4" in thick,with the grain running lengthwise. Trim all fat from meat,season it,and brush it with the Liquid Smoke. Place a tooth pic through one end and Hang on top rack. Don' t forget the foil on the bottom. It says cook at 120 degrees for approximately 8 hours until the meat is dark and dry. While the meat is cooking leave the door ajar so that moisture can escape. The jerky is ready when they are thoroughly dry and bend without breaking. Thats the reciepe however I made a note that I couldn' t get my oven down that low. So they were cooked at 150 degrees for about 6 hours. And as I Recall the were Fantastic. I took them COD fishing with me and was the envy on the boat They Did' nt last long at all. Good Luck once again and enjoy By the way you salt and pepper to your own taste. Use what you would normally put on a steak I guess. You could use any reciepe found on this site as well for jerky, just cut and dry the same way. Be fore warned that this experimenting is addictive as since then I purchased an Electric Smoker from The Sausage Maker in Buffalo NY. and now make Sausage,Kielbasy,Chicken Roll. Weiners,Canadian Bacon and the Topper of all, Pastrami.