That said, I will share my base recipe, which I think is where a good jerky cure should start. It’s enough for about 5 pounds of deer, elk, or other venison. Starting with these four ingredients, it’s easy to riff on whatever flavor profile you’re looking for, or you could just stick with this and end up with a pretty decent end product that’s slightly sweet and a little salty. For the hot sauce, I use a habanero blend, but Sriracha or another chile-garlic paste works well. Just make sure to whisk everything together well to incorporate the thick molasses. Then soak the meat overnight and dry in a dehydrator or oven. Lately I’ve been experimenting with smoking jerky in the Camp Chef Smoke Vault, but that’s a post for another day.