Post by Okwes on Dec 28, 2007 11:09:47 GMT -5
Whitetail Deer Jerky
INGREDIENTS
4 1/2 POUNDS LEAN VENISON
2/3 CUP BROWN SUGAR
BLACK PEPER
1 CUP CURING SALT
2/3 CUP LIQUID SMOKE
Directions
Fillet meat into strips.
Mix all ingredients together well.
Add enough cold water to cover and let stand in refrigerator for 12 hours
stirring twice.
Drain on paper towel.
Sprinkle each piece with pepper.
Let drip for 1 hour and dry in 125 to 140 degree oven for twelve hours.
Refrigerate. E-mail me when your done and tell me how it tastes.
Eat well!!!!
INGREDIENTS
4 1/2 POUNDS LEAN VENISON
2/3 CUP BROWN SUGAR
BLACK PEPER
1 CUP CURING SALT
2/3 CUP LIQUID SMOKE
Directions
Fillet meat into strips.
Mix all ingredients together well.
Add enough cold water to cover and let stand in refrigerator for 12 hours
stirring twice.
Drain on paper towel.
Sprinkle each piece with pepper.
Let drip for 1 hour and dry in 125 to 140 degree oven for twelve hours.
Refrigerate. E-mail me when your done and tell me how it tastes.
Eat well!!!!