Name: Mule Deer Jerky (Traditional Method)
Cuisine: American
Ingredients: 8 lbs mule deer eye of round, sliced with grain; 1/2 cup soy sauce; 1/4 cup Worcestershire sauce; 3 tbsp brown sugar; 2 tbsp each: garlic powder, onion powder; 1 tbsp black pepper; 1 tbsp red pepper flakes; 2 tsp liquid smoke; 1 tsp curing salt; *Traditional Method Enhancement**; 1. **Meat Preparation**:; - Partially freeze for clean slicing; - **Grain direction**: Cut WITH grain for traditional chew; - **Thickness**: Uniform 1/4" slices essential; 2. **Marinade Process**:; - Combine all liquid ingredients and spices; - **Time**: 12-24 hours for flavor penetration; - **Coverage**: All pieces completely coated; 3. **Dehydration**:; - Arrange on dehydrator trays without touching; - **Temperature**: 155°F for food safety; - **Time**: 8-12 hours depending on thickness; 4. **Quality Testing**:; - Should crack when bent but not break; - **Texture**: Leathery, not brittle; - **Storage**: Vacuum-sealed for maximum shelf life; *Safety**: Internal temperature must reach 160°F during process; *Yield**: Approximately 2 lbs finished jerky from 8 lbs fresh; ##

Mule Deer Jerky (Traditional Method)

1Setup & Prepare

2Ingredients

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3Cooking Instructions

4Chef's Notes & Pairings

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