This batch, which is actually 1 of 4 batches today, is made with Hi- Mountain Jerky Cure. I also have a recipe from a 30 year old wild game cookbook which is pretty tasty.

I usually process my deer into three group: Loins, which get eaten right away. " A " Steaks for which I have a few good recipes and the the rest is " B " meat. I use the the " B " meat for sausages and jerky. I just bought this smoker earlier in year and it's definitely going to cut into the sausage supply, hence, the need for a jerky deer.

P. S. The family really likes this hobby of mine.