Beef Jerky

I found this excellent recipe at The Domestic Man. I prepare it often!

Beef Jerky

3 lb roast (London Broil recommended)
1/2 cup tamari sauce or coconut aminos
1 tbsp granulated garlic
1 tbsp coarse-ground pepper
1 tbsp sea salt
1 tbsp liquid smoke (optional, I don't use because of the MSG)
1 tsp Worcestershire sauce
1/2 cup water

Trim the fat off your roast. If you are using grass-fed beef, you’ll want to leave a little of the fat still on the beef since it’s highly nutritious. Keep in mind that the more fat you keep, the quicker the meat will spoil. 

Slice beef thinly.

Mix the remaining ingredients with the sliced meat. Mix around well to ensue meat is entirely covered. 

Let marinate at the very least 3 hours but better, overnight. Stir around now and then. 

Arrange in smoker and smoke for 4-6 hours, depending on thickness of meat and how dry you like it.  

Peppery Venison Roast

I found this on an online forum.

Peppery Venison Roast

4-6 pound venison roast
1/4 cup butter
2 Tbsp coconut oil
1 small onion, diced
4 carrot, chopped
4 stalks celery, chopped
3 cloves garlic, smashed
3 Tbsp pepper, freshly ground
2 cups beef broth or water
2 Tbsp parsley
1 tsp oregano AND basil
Salt to taste

Melt 2 Tbsp butter in cast iron and sear roast on all sides.  Add meat to crockpot.  Add remaining butter and coconut oil to pan. Add 2 tsp of the pepper, the onion, carrots, celery and sauté about 5 minutes.  Add garlic and cook another few minutes on low heat. So not burn the garlic!  Pour this mixture over the roast in the crockpot.  Add broth and spices.  Sprinkle remaining pepper on top of roast.  Cook on low for 6-8 hours.  Salt to taste.  Let rest for a few minutes before serving.