Combine soy, sugar, onion, garlic, chipolte, lime juice, curing salt and salt to make your marinade.
Trim any fat from your venison. Placing your meat in the freezer for awhile will allow it to firm up, but do not let it freeze.
Slice your meat into thin slices no more than a quarter inch thick. Mix your meat throughly with the marinade and place in the refrigerator for 24 hours. Mixing every so often.
Remove the marinated meat and drain well. Distibute your meat in a food dehydrator not allowing the pieces to touch. Dehydrate at 160 degrees for 2 hours. Then turn the dehydrator down to 145 degrees for approximately 6 hours. Depending how soft or hard you like your jerky. I like mine slightly flexible and not super hard.
A couple weeks ago Sarah and I visited Christmas Cove farm in Northport, Michigan which specializes in growing many varieties of heirloom apples.
We picked up some Stayman’s Winesap, Holstein, Cortland and Ginger Gold apples. These four varieties were excellent in apple pie so we decide to can some homemade applesauce with them using some of our homemade Maple syrup.
4 pounds peeled and sliced apples
1 cup apple juice
1/2 cup Maple syrup
1 lemon juiced
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
Add the apple juice, syrup, lemon juice to a large saucepan. To this we add our peeled and sliced apples and bring to a boil stirring occasionally.
Reduce to a simmer and add your spices. Cover and simmer for 25 to 30 minutes.
Remove from pan and puree in a food processor until smooth. Return your sauce to the pan and return to a simmer.
Hot pack your sterilized pint jars leaving a half inch of head space tap the jars on the counter to remove excess air. Process 10 minutes at 5 lbs of pressure in a pressure cooker. Each pound of apples yielded us one pint of applesauce.