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2 lb Lean beef or venison
Lousiana red hot sauce
Dried garlic powder
Dried basil,parsley,or other
Remove any fat from the meat. Use the leanest cuts you can find. Cut the meat into long strips on the bias about 1/2" thick, 2" wide and 4-5" long. Mix dry spices and desired herbs together and rub gently into the meat. Dot with hot sauce if desired. Place on cookie sheets, do not crowd. Set in oven on lowest possible setting 24 hours or longer until dry but still somewhat flexible. Cool, seal in airtight containers or freeze for later use.

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