ingredients:: half large bottle of worchestershire sauce, 3 T coarse grind black pepper...2 T garlic powder...2 T decoty's steak seasoning, 2 T decoty's bbq powder..pour this over the meat... let sit overnight... then dry to desired dryness... store in airtight container....... i had 2 shoulders from a whitetail doe and 1 ham... probably about 6-7 lbs of meat...its been in the bottom shelf of the refigerator for a week...got bored today ad decided to make it into jerky.... i'll let you know how it turns out.... i'm looking for other recipe's also....

my family has a very good recipie for brined/smoked/dried deer meat if you're intrested. Kurt.

sure.... i have a feeling that my clients are getting fruit and nut baskets for christmas... and i'll throw in some dried jerky, smoked sausage, or cured meat also... please post it!!!!!....

muscle out a venison hind-quarter to about the size of a beer can. get a sack of Morton's sugar-cure salt, the brown if possible. we had to order our last batch. roll the chunks in the sugar cure and put them in a tall container. we use a stone crock, but a plactic jar will do(no metal)BTW do not cover the meat with the salt too heavily. jar can be put in fridge, but my Granpa kept it covered with a towel in the well-house. this was made in the winter months. after 3-4 days the salt will draw the moisture and blood out of the meat.thread the meat with a yarn loop and blanch in boiling water about 30-40 seconds.smoke meat with your choice wood. we use mesquite and oak bark. 4-5 hrs is good. 6-8 hrs if you like alot of smoke flavor. dry in a cool, dry area. a fan helps. drying time should be several days depending on humidity, with lowest the best. this is best after a dry norther. the longer it is dried, the harder it gets. the interior will be a dark red color. slice thin and enjoy with crackers, sharp cheddar and beer! BTW, weight the meat down while brining. we use a smooth rock. it can be turned every day also. Kurt.