- 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
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.
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.
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