HUNTING CAMP– CRACKED-PEPPER JERKY
3-pound slab of elk or deer. Tougher leg cuts are fine to use.
Charcoal or propane BBQ/cooker/oven with covering lid.
1 package/box Hi-Mountain Seasonings Cracked Pepper Jerky Cure.
1 tablespoon and 1 ½ teaspoons Seasoning for 3 pds meat
2 tablespoons of Curing salt.
1 oven/jerky rack to use on the charcoal or propane BBQ/cooker/oven.
Oven thermometer; mixing bowl, cutting board, sharp knife.
Large zip-lock plastic bag
Cut meat slices with the grain of the meat, ¼-inch thickness. Use the combined Seasoning and Curing salt with the meat in a mixing bowl. Place marinated meat strips in plastic zip lock bag and then into an iced cooler for 14-48 hours.
Heat BBQ or cooker to 200 degrees. Place the meat strips on the jerky rack with 1/2-inch spacing between strips. Allow to dry for 90 minutes or until meat is tender/crisp to taste with a dark chocolate coloring.