I don't know what your tastes are, but here is one I use and I like it when I am inclined to make my own jerky.
Hot and Sweet Venison Jerky
This jerky recipe flavors the venison with the heat of cayenne pepper and red pepper flakes, and is balanced by the sweetness of brown sugar and molasses. The recipe makes enough marinade for five pounds of sliced venison.
1 cup of soy sauce 1/2 cup of brown sugar 1/4 cup of molasses 1/4 cup of Worcestershire sauce 2 tablespoons of garlic powder 2 tablespoons of onion powder 2 tablespoons of canning salt 1 tablespoon of red pepper flakes 1 tablespoon of black pepper 2 teaspoons of Morton® Tender Quick® 1 teaspoon of powdered cayenne pepper
Make sure that the sugar and salt are completely dissolved before adding the marinade to the venison. Marinate at least one day, and up to two before dehydrating.
I have a couple of recipes at home I like and can post for you. However, I received a few packets of the Cabelas marinate last Christmas, and I still haven't run out of those. I absolutely love them, and they are so much more convenient than mixing my own. Try the Salt and Pepper one if you get a chance, it's to die for.
I had a big chunk of mountain goat thawing and this thread got me thinking about jerky so I cut it up thin yesterday and made the marinade. It is now in the oven on low heat drying out. I tested a piece and it is good. It has a sweet taste with a kick to it. I am looking forward to later today when it is done.
Winter is tough on whitetails, that is an accepted fact.
You can help the quality of your herd by providing winter plots - that are not necessarily designed as kill plots.
Having what I call green plots - that the deer can browse in when most of the other food is gone, can greatly benefit the deer herd when they need it most.
Come December - at least in our area of the south - most of the mast is gone, all of the crops were long harvested and this green browse can really make the difference for...