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.
- 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.