3# of jerky::::3 lbs venison;1 tsp salt;1 tsp instacure 1.1 tsp onion powder;1 tsp garlic powder;2 tsp grnd blk pepper;1/4 cup soy sauce; 1/3 cup worcestershire sauce. Marinate overnite. I like drying in a smoker. Make sure the meat at least gets up to 154 degrees.
It is an old TYLER commercial fridge. Weighs about 600 pounds. It's apprx 3ft deepx5ft wide and 6.5ft tall. I can hang about 200#'s of sausage in there at 1 smoking. I use wooden dowels for the hanging of the sausage. Had it about 20 years now.......Serves me well.