Ingredients
- 5 pounds elk or venison, use fairly good quality meat
- 1 cup soy sauce
- 1/2 cup lime juice
- 1/2 cup vinegar
- 1/4 cup crushed red chili flakes
- 2 tablespoons garlic powder
Directions
Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.
In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated.
Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.











Wing It!
Super Bowl Snacks
5 Chicken Breast Recipes for Dinner Tonight
Super Bowl Sweets
Make it Together
NFC Potato Skins
One Sugar Cookie Dough, 5 Delicious Cookies
Game-Day Dips
Easy Appetizers
Big Game Playbook: Main Dishes






















Don't waste your meat on this one!
Rated: 2 stars out of 5