Elk and Deer jerky recipe

• Using approximately 25lbs-30lbs of meat (adjust the ingredients accordingly to the amount of meat)
• Cut slices approximately 1/4 inch thick

In a large bowl, tub, pan, etc....mix the following ingredients together.

• 7 cups Worchester sauce
• 8 cups apple cider
• 1 cup soy sauce
• 1 1/3 cup sugar
• 1 cup salt
• 2 tsp garlic powder
• 2 tsp Tabasco sauce, regular (add 1 tsp if you like it really kicked up)
• 2 1/2 tsp pepper (add 1 tsp if you really like it peppery)

Let the meat marinate for 24hrs and make sure that all the meat is completely submerged during that time period.

Assuming you are using some type of smoker or food dehydrator here, (I've found that an old fridge reconstructed into a smoker with a few racks/shelves works really well.)  Take the meat out of the marinate and place evenly on each rack, and make sure to not leave very much space between pieces.

Since the smoker I use is a reconstructed old fridge, we use approximately 1-3 cups of dry hickory wood chips to a small skillet sitting on a Bunsen Burner sitting inside the fridge.  After the chips are in place, plug in the burner and wait.  Check jerky after 12hrs and rotate racks if needed.  The first set of jerky should be ready in about 24hrs and then you can cut it to your desired length.