Elk or Venison Jerky

1. 1

   Slice meat against the grain approximately 3/16 to 1/4-inch thick.

2. 2

   It works best if you slice the meat when it is partially frozen.

3. 3

   In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder.

4. 4

   Add the meat to the cure and marinate for at least 24 hours, refrigerated.

5. 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. 6

   Don't over dry or the jerky will be too crunchy.

7. 7

   Store, well wrapped, in non-frost free freezer for up to 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.