My husband would like to make deer jerky that tastes like Wild Bill's beef jerky. Does anyone have a recipe?

My husband is obsessed with wild bills jerky and would like to replicate the taste.My husband would like to make deer jerky that tastes like Wild Bill's beef jerky. Does anyone have a recipe?
Beef Jerky








* 1 1/2 to 2 pounds flank steak


* 2/3 cup Worcestershire sauce


* 2/3 cup soy sauce


* 1 tablespoon honey


* 2 teaspoons freshly ground black pepper


* 2 teaspoons onion powder


* 1 teaspoon liquid smoke


* 1 teaspoon red pepper flakes


* Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords








Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.





Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.





Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.





Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.





Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.


My husband would like to make deer jerky that tastes like Wild Bill's beef jerky. Does anyone have a recipe?
Deer Jerky --








INGREDIENTS


1 pound boneless venison roast


4 tablespoons soy sauce


4 tablespoons Worcestershire sauce


2 tablespoons liquid smoke flavoring


1 tablespoon ketchup


1/4 teaspoon pepper


1/4 teaspoon garlic powder


1/4 teaspoon onion salt


1/2 teaspoon salt











DIRECTIONS


Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.


Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.


Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
* 5 lbs lean meat


* 1 cup curing salt


* 1/2 cup brown sugar or molasses


* 1 tsp liquid garlic


* 4 tbsp black pepper


* 2 quarts water





Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.





Sour Don Holmes Book of Food Drying, Pickling and Smoke Curing by Don and Myrtle Holm
he may have to experiment with the spices a bit, but I have used:





powdered smoke flavoring


garlic powder


MSG


sage


celery salt


red pepper powder


black pepper


onion powder





My recipe calls for one small container of each of those blended up. Slice the meat very thinly and dredge in the blended powders and layed on the trays of the dehydrator.