This week a friend gave me a quarter of caribou. I am not particularly fond of caribou and typically turn it into sausage. But the lean meat also makes a fine jerky. Since this was a small quarter I decided to make up a batch of jerky. This batch took about 15 hours from start to finish. Below is the recipe I am using here - Enjoy

6 lbs of venison sliced against the grain, 1/4" thick
1/2 cup soy sauce
1/2 cup worcestershire
1/2 cup honey
1-1/2 cup beer
1/2 cup brown sugar
4 teaspoons garlic salt
4 teaspoons onion powder
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons oregano
2 teaspoons red pepper flakes

Combine all the marinade ingredients, mix well and add venison. Cover and store in refrigerator for at least 12 hours (longer is better). Smoke at 180 degrees for 2 to 3 hours. The jerky should bend just slightly (not brittle) when done. Cool and store in refrigerator.

Note: I am using an old electric smoker that I converted to gas. I have used it for years. It is a simple setup and easy to control when smoking up these small batches.