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.
One of the most important components of deciphering a new hunting area is distinguishing between the summer and winter ranges for the game that you plan to pursue. Without knowing this you cannot make reliable assumptions about where the game will be come opening day. Knowing these areas will allow you to take the current weather (as well as the past couple weeks) and apply that to the landscape and make an educated guess as to where you might find that big buck or bull.
There are a couple ways...