Homemade Deer Jerky

What you'll need

• Sliced deer meat (5 lbs per batch)
• Black Powder or Chuck Roast And Prime Rib Rub & Marinade
• Zip-top bags
• A dehydrator or smoker
• A meat thermometer

Steps

1. Weigh the sliced meat into 5-pound batches.
2. Season each batch:
   • Black Powder: 10 tablespoons per 5 lbs. Add 5, mix well, then add the other 5 and mix again (or adjust to your taste).
   • Chuck Roast And Prime Rib Rub & Marinade: about ¼ of the dry rub and ¼ of the liquid marinade per 5 lbs. One pack seasons 20 lbs.
3. Mix well, seal in zip-top bags and marinate in the refrigerator overnight. Go longer for a stronger flavor.
4. Cook in a dehydrator or a smoker:
   • Dehydrator: 145°F for about 3½–4 hours. Thicker pieces may need up to 5 hours. Check near the end so they don't dry out.
   • Smoker: 200°F for 3½–4 hours, checking now and then. This was the family's favorite, with a smokier flavor and better texture.
5. The jerky is done when it bends and slowly tears. If it snaps, it's too dry.
6. Store in vacuum-sealed bags in the refrigerator or freezer.