Homemade Jerky~

Back in October of last year,

 when the boys shot their bucks,

we bagged about 4 pounds of venison meat to make jerky.

The recipe said to freeze it for a month 

to kill off any parasites... what ever that means!

So, the other day, 

when I was taking my freezer inventory,

there that package was,

at the bottom.

Jerky Meat.

So, we thawed it out

and made some.

Now, I'm not one for the pre-packaged seasonings.

For one, they are WAY HIGH in salt.

So, I searched and searched 

and came across 

THIS RECIPE ,

which is more natural...

and has great flavor.

Of course I added extra garlic and some red pepper for more kick.

Daniel even brushed liquid smoke on it before we began dehydrating it.

Probably the only 'mistake' is that I dehydrated it

too long.

I guess venison dries much faster than beef.

It's supposed to only 'bend' NOT 'break'.

Lesson learned.

Still~great flavor and good snack.