Makin my Christmas deer jerky for my friends and family looks like it’s gonna turn out pretty darn good finished up 1 batch this morning of 16 pounds raw meat got 2nd batch on cookers and got 2 more batches to go that gonna be 64 pounds raw meat and you can figure on half that when it’s dehydrated hope they all enjoy my hard work

It looks mighty tasty!

Way to go.Bet that will be some good.

Can smell it from here!

Care to share the recipe?

Recipe can’t be shared [sorry] it came from a ol man I trapped / coon hunted / fished with and he passed it down to me just days before he went to be with the Lord and I won’t pass it out till I’m gone I’ve got it written down and put in my gun safe and my survivors will get it so it’s a No

No soup for you Drifter……

Dang struck out again.

The recipe I use is a bottle of soy sauce , fill the bottle twice with water while adding to the wet brine.
Add honey as much as it will mix, I just guess at a cup or so.
Fresh garlic 4 full heads mashed and all the juice, or a full bottle of garlic powder . I used to juice the over grown scapes that turned into garlic bulbs.
Found it was too strong if more than a table spoon were added.
From there you add whatever you want , jalapeno juice or just mashed jalapenos.
If you like habaneros or ghost peppers have at it.
Some people add their favorite barbecue sauce.
I just stick with the original and add some pepper .
I would place my venison, or round beef steak, sliced 1/4 inch thick , and soak in the refrigerator for at least over night , but 24 hours does the job.
Dry in the oven, with the door cracked so the moisture vents out, at a very low heat 100 - 120 degrees is best.
It's done when you bend it, and it starts to splinter.
It will keep for years in a cool dry place, never put in the refrigerator , it will mold quick.
Found some in an old hunting coat that I needed when the new one was in the washer .
2-3 YEARS OLD, AND STILL GOOD.
The salt in the soy sauce and the honey are both natural preservatives.
I will eat the jerky that many make that's soft and tastes good, but everyone that tried mine liked it better.
Hard to chew if you don't have good teeth , but it's filling and the flavor lasts .
If you want it can be boiled in a little water to soften it up, but don't use too much water, and watch closely so it doesn't burn or boil the flavor out.
It's more useful as a small snack with great energy in it while in the woods.
Would sometimes snack on it watching a football game.
Old trappers that had line shacks used to do it, but didn't use soy sauce , but salt water and the rest is just about the same.
They would store in under the floor boards , where it would star dry, but cool.
Indians would store it in clay pots under ground.

The finished jerky will have a smooth coating from the honey