Here is a great venison and elk jerky recipe that was shared with me by another member, Josh Cook.

We have made venison jerky several times now and it's some of the best I've ever tasted!

ENJOY!

NOTE: We use a dehydrator

5 pounds of your favorite meat, cut however you like to eat jerky.
Keep in mind that the thicker it is , the longer it takes to dry. I've had it take as long as 14 hours.

4 tablespoons plus 1 teaspoon sea salt
1 Tbl mustard seed powder
2 tsp cayenne pepper (or to your taste)
1 1/2 cups brown sugar
1 tsp pepper flakes
1/2 tsp celery salt
2 tsp garlic granules
1 tsp onion granules

1/2 c honey
2 tsp or so pepper sauce ( tabasco or your favorite. I use habanero)
4 c cold water
2 tsp liquid smoke, (4 if your oven drying)

Mix together dry ingredients.
Add moist ingredients. Mix well.
Add to your sliced meat and brine for 8 to 10 hours.
Place on smoker racks. Discard brine. If using oven, put on low, put in meat, (with a drip pan)
Keep oven cracked slightly open for first hour or so to let moisture escape. You can close it when the meat has lost it's gloss and appears a bit dull in color. Close oven & allow to dry. This could take anywhere from 4 to 10 hours ( depending on the thickness of your pieces). Jerky is done when you can bend it and its the same dark color all the way through. If it snaps, its over done. If its wet or lighter colored in the middle, its not done yet.
If your using a smoker, follow your smokers directions. 


Optional Ingredients: I sometimes add a couple or all of these for variety. Feel free to experiment with your favorite flavors, but keep the salt accurate per pound so your meat doesn't spoil.
couple bay leaves
1 tsp whole cloves
1 Tbl black or white pepper
1 Tbl sesame oil
1 Tbl worchestershire
2 tbl pineapple juice