Anyone have a recipe for dry meat or jerky that doesn't completely mask the great flavor of meat? Of course if you have some secret spice or roasting/bbq recipe, do share! No worries, I won't tell a soul!
This recipe can be doubled or more, just depends on how much jerky you want to make per batch.
About 2 lbs. of venison or elk thinly sliced
(much easier to slice when its still partially frozen)
1/2 tsp. season salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. liquid smoke (this is optional, I usually skip it)
1/4 cup worchestershire sauce
1/4-1/2 cup soy sauce
Combine everything, mixing well. Let marinate at least overnight in the frig. Dry in dehydrator until leathery, usually takes 4-6 hours, depending on the thickness of the meat. When I have the time, I will start it out in a smoker with hickory chips (for 3-4 hours), then complete the drying in a dehydrator. I like the real smoke flavor much better than the artificial liquid smoke.
As a Taxidermist I look at hundreds of Whitetail Bucks every year. I know that I have seen many different ways people judge the size of racks on live deer. I think for the most part they all are pretty close. I'm going to give you some measurements that I have noticed being right on in just about every deer. We have used it in the last couple years and have only been off by about 5-6 inches. We do study the deer while bowhunting so we get a little more time to look at them....