Jerky recipe Cut about 4 pounds of meat into inch thick strips. I cut mine about 4-5 inches long, but it really doesn't matter. In a large bowl with a tight fitting lid combine 2 bottles of soy sauce (mine are 11 ounce bottles) and 1 bottle of Worchestershire sauce. Add 3 tsp of garlic powder, 3 TBSP of ground allspice (the secret ingredient!!!) 3 TBSP of coarse ground black pepper (use less if you use regular grind pepper) and 6 TBSP of onion flakes. Add the meat and shake it up really well. You can marinate it for 2-3 days in the fridge, shaking it up every once in a while. Then dry it in the oven (3-4 hours at 180 degrees) or in a dehydrator. You can play with this recipe, if you like hot sauce, add it. If you have a dab of BBQ sauce, mix it in. You can use fresh chopped onions and garlic if you have it on hand. The allspice is what really adds the flavor. If you don't care for it so much, you may want to cut it back. I put a lot because we really love it. Enjoy!!! Salami Recipe 5 lbs ground deer meat 3 Tablespoons Morton quick salt (a curing salt available at Krogers around here) 1/2 tsp red pepper flakes 2 1/2 tsp ground black pepper 2 1/2 tsp garlic pepper 2 1/2 tsp mustard seed Combine all ingredients in a large bowl and mix well. Refrigerate for 3 days, kneading well each day. When ready to cook, form into rolls or loaves (like mini meatloaves) I usually make ones that are about 1/2 pound size) Place on a baking sheet and bake in the oven 200 degrees for 3-4 hours depending on the size. When they are done, if you cut them, they will be firm and bright pink looking.