The best deer jerky I've ever eaten:For each 2 lbs of meat -
1t salt 1t Morton tenderquick 1/2 t cardamom 1 t coarse black pepper 1/2 t marjoram. mix together and place in large hole salt shaker.
slice meat 1/4" across the grain, place on cutting board and cover with clear plastic wrap. Pound the h*ll out of it with a meat hammer. It will spread out to double. Lay flat on a plate and "salt" with the dry mixture. Add more layers of pounded meat and "salt" them. You can put a few drops of teriyake sauce or not as you layer the meat. Cover and let set overnight in fridge. I dry the meat in the oven on cake cooling racks or in my weber grill or in a smoker. Just remember to keep the temp below 200 or you'll cook it instead of drying it. It dries very quickly(about 2 hrs in the Weber kettle) I cant make enough of this stuff to satisfy demand by the freeloaders (relatives and friends).
