Elk Back strap Jerky: 2 bottles Soy Sauce 1 TBL Onion Powder 1 TBL Granulated Garlic 2 TBL Red Pepper Flakes Cut meat in jerky size pieces Brine in Soy Sauce mixture overnight in cool fridge or outside– stir every 2 hrs Next day, paper-towel off excess liquid Place on non-stick sprayed smoker racks - 200F Pull pieces as they dry in the smoker Vacuum pack Enjoy Elk Jerky – this recipe is really good and I have made it for years. I have been so busy this year with work I haven’t even gone hunting. I haven’t posted much on SMF either (did some cheese and that’s about it) – the elk I have was from a trip 2 years ago (looked great in the vacuum packs) Time to get the smoker going and relax a little during the holidays. Merry Christmas and Happy New Year to all of you! More pics to come. Using the excellent outdoor refrigerator - I love days like this for preparing meat.