You are correct, sir! A classic we have enjoyed, as well.
When you get tired of that, we have turned vegetarians into ravenous carnivores with the following: slice and pound flat and then soak overnight in Italian dressing (the vinegar and oil variety) and a cup of blackberry wine. (Cheap is fine.) Grill two minutes on each side over CHARCOAL.
Here is our classic jerky recipe:
RainDog Jerky
1/4 cup soy
1/4 cup teriyaki
2 tsp garlic powder (not garlic salt)
1 tsp salt
1.5 tsp cayenne pepper
4 tsp black pepper
1/2 cup brown sugar
2 Tbl liquid smoke
1/2 cup fresh grapefruit juice (strained)
1/4 cup fresh lemon juice (strained)
The above makes a fine jerky with excellent flavor balance. Combine all ingredients in a medium sauce pan and bring to boil. Remove from heat and cool to room temperature. Pour over sliced, raw meat. Cover and marinade over night. Dehydrate for 6-9 hours or to taste at 140 degrees.
Tips/suggestions:
* this recipe should easily handle 5 lbs of meat
* use a meat slicer and cut partially frozen venison into 1/8" strips
* use a large rectangular, rubbermaid type container (low and wide) to marinade
* stir a couple of times during marinade
* a little cayenne goes a LONG way; 1.5 tsp doesn't seem like much, but it is plenty mean
* the low salt quantity is compensated by the abundant salt in the soy and teriyaki
Enjoy!
(I have spent years on this "simple" recipe. If you improve on it, please send me your tweaks.