Category - Game
Author - Red Creek Marinade Co.
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• 12 pounds of venison, elk, antelope or other game meat
• 12 ounces of:
  Red Creek Jerky Marinade or
  Red Creek Bold & Spicy All Purpose Marinade (*Use more marinade for "gamey" meat)
  
• Optional: Coarse grind black pepper

Trim and slice game meat into 1/8" to 1/4" slices. (Meat is easier to slice if partially frozen.) Then, cut slices into strips 1" to 2" in width (across the meat grain for tender jerky; with the meat grain for chewy jerky). Place meat strips into large bowl or zip-lock freezer bag. Shake the thunder out of the bottle of marinade and add to meat. Work the marinade into the meat so that all meat is thoroughly exposed to marinade. Place in refrigerator and marinate for 4-6 hours. (If the meat is especially "gamey", marinating for at least 10 hours is recommended. Can marinate up to 24 hours or longer if desired.) Using a colander, drain any remaining marinade from meat and sprinkle meat with additional black pepper if desired. Place marinated meat strips on dehydrator racks and dry to jerky stage according to manufacturer's directions. Variation: Dry on racks in single layers in 165 degree oven with door slightly ajar, turning occasionally, until meat is dried and all moisture is removed.

Yield:
Approx. 4-5 pounds finished jerky.

Note:
Full recipe requires two 6-rack dehydrators. 1/2 recipe can be dried on one 6-rack dehydrator.