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 prices increase, many shooters are looking for ways to take the bite out of their shooting budget. Here are ten tips to help:
Take the bite out of your shooting budget:
If you are like most, you did not buy nearly enough ammo over the past few years. Most of us told ourselves that our budgets just couldn’t be stretched any farther. So our ammunition reserves either dwindled or stayed static despite knowing that prices were rising. Boy are we sorry now!...