I think I've posted my jerky recipe here before but I'll repost when I get a sec. Easy recipe, can be done with a food dehydrator so long as you use smoked salt.
I'll put up my rib dry rub while I'm at it.
Waiting with venison at hand...
OK, here we go!
Heat the following ingredients in a saucepan for 5 minutes, or until sugar is dissolved.
10 oz. - Worcestershire Sauce
10 oz - Soy Sauce
3/4 cup - Fresh Lemon Juice
2 1/2 cups - Water
1 cup - Brown Sugar
10 oz - Teriyaki Marinade
1 tsp - Smoked Salt (like Old Hickory)
1 tsp. - Lemon Pepper
4 Tbs - Crushed Red Pepper
Let it cool while slicing your meat.
Remove ALL fat. Slice very lean beef (like shoulder roast) or venison thinly, no more than 1/2" thick; I like thinner. I use a meat slicer. A good trick is to thaw the meat, then throw it back into the freezer until it starts to firm back up. Makes the slicing easier.
Add meat to marinade and throw in the fridge for 24 hours.
Place meat on racks in a dehydrator and set to 135.
After it turns into jerky, ziplock bag it and throw back into the fridge for 24 hours so it can finish/even out.
It'll stay good for 2 weeks in the fridge.
I think my rib rub recipe is at the cottage, so here's a chili recipe that I love.
6 ounces regular breakfast sausage
2 tsp oil
3 lbs. tri-tip, cut into small pieces
1 medium onion, finely chopped
1 can (14.5 oz) beef broth
1/4 tsp oregano
3 tsp cumin
2 cloves Gilroy garlic
2 Tbs Gerbhardt chili powder
1 Tbs hot chile powder
1 Tbs mild chile powder
5 Tbs red chile powder
1 can (8 oz) tomato sauce
1 10 oz can Ro*Tel diced tomates and green chilies
3 dried California chile peppers, boiled and pureed
1 dried New Mexico chile pepper, boiled and pureed
5 dried Cascabel chile peppers, boiled and pureed
1/2 tsp cayenne pepper
1 can 14.5 oz chicken broth
1 tsp Tabasco sauce
1 tsp brown sugar
Juice of 1 lime
Salt to taste (blech)
Brown the sausage, dry and set aside. Heat oil in a pot and brown the beef. Add the sausage, onion and beef broth and boil for 15 minutes.
Add oregano and 1/2 the cumin. Reduce to simmer and add the garlic.
Combine chile powders and add 1/2 to the pot. Simmer for 15 minutes.
Add the tomato sauce, Ro*Tel and chile puree from the dried peppers. Stir it up and start using the chicken broth to adjust until you get the consistency you're looking for.
Cook for 1 hour, stirring often.
Add the rest of the chile powder mix and cumin. Simmer for 25 more minutes on low heat.
Bring back to a light boil and add Tabasco, cayenne, brown sugar lime juice and salt (ick, please don't do the salt; add more lime instead).
Stir it up! Yum.