re: Jerky Recipes

Slice beef or deer into about 1/4" thick by 4"-5" long.
Season well with Louisiana soy sauce and slap ya mama.
Seal container or bag and let the merinating meat sit in ice box over night.
When ready to smoke the meat to make the jerky, hang each strip of meat on the smoke house meat hooks.
Use pecan and oak wood/branches for the smoke.
Smoke on low heat (225 F) for about 6 hours