Elk Or Venison Jerky
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
50
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Slice meat against the grain approximately 3/16 to 1/4-inch thick
2
It works best if you slice the meat when it is partially frozen
3
In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder
4
Add the meat to the cure and marinate for at least 24 hours, refrigerated
5
Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy
6
Don't over dry or the jerky will be too crunchy
7
Store, well wrapped, in non-frost free freezer for up to 1 year