sugar cured venison jerky
- Categories
- game
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | venison roast |
| 1½ cup | sugar |
| 1 teaspoon | brown sugar |
| 15 teaspoons | salt |
| 1 ounce | liquid smoke |
| 2 teaspoons | garlic |
| 3 teaspoons | seasoning salt |
| 1 teaspoon | black pepper |
Serves several people.
Cut venison 1 to 2 inches wide and ¼-inch thick, 6 to 10 inches long. Put in large mixing bowl and add sugar a little at a time. Be sure to mix well. Mix brown sugar and all other spices and mix all together. Put in refrigerator approximately 6 to 8 hours. Take out and put in oven on racks, lightly pepper. Cook at a maximum of 150F until completely dry, approximately 8 hours.
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