I thawed a venison roast and trimmed all the junk off to wind up with about 3#. I ground it and added the following; (Made up, of course.)
1-1/2 tsp Kosher salt
3/4 cup of brown sugar
Instead of water I used the last of my home made mulberry wine, 3/8 cup
1/2 tsp chili powder
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
3 tblsp worchestershire sauce
2 tblsp soy sauce
1 tblsp course black pepper
I used the jerky shooter and have it in the smoker with one pan of apple chips.
I won't know what happens until tonight.
It smelled real good is all I can say. The wine is gone and the berrys are gone for the year so if it comes out great I have to wait until next year to make it again.
By the way, the wine was fantastic!
I started a batch of home made beer yesterday, should be great with jerky.