Pow Wow Jerky Recipe

2 lb Very Lean Ground Beef Or Other Meat
1/3 c Soy Sauce
1 ts Liquid Smoke
1 1/2 ts Brown Sugar
1 ts Salt
1 ts Pepper
1 ts Pureed Garlic

Mix all ingredients together well. Refrigerate, covered, overnight to blend flavors. Roll out the mixture between sheets of wax paper or plastic wrap to a 1/4-inch thickness. Place the layers of meat in a 150 F dehydrator, in convenient size pieces or place on metal mesh over cake racks in a 150 F oven. Dry meat for 7 to 8 hrs. The jerky will be chewy but not completely dry. Cut into 3/4- to 1-inch strips with kitchen shears. Makes 3/4 lb jerky.

Teriyaki Beef/venison Jerky

10 oz Bottle Soy Sauce
1 c Burgundy Wine
1 c Brown Sugar
2 ts Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)
1 ts Salt
1/2 ts Garlic Powder
1/2 ts Onion Powder
1 ts Black Pepper
1/2 ts Cayenne Pepper (or more)

Mix marinade and let stand for 1/2 hour while you cut Beef/Venison into 1/4" - 3/8" strips. Marinade in refrigerator over night. Dehydrate or smoke for 8 hours or so until jerky is dark, dry but still pliable. Don't overdry. Refrigerate until ready to use.