Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | -(up to) |
| 10 pounds | Non-fat; top round cull deer meat |
| 6 ounces | Wine vinegar |
| 1 teaspoon | Garlic powder |
| 6 tablespoons | Chili powder |
| ½ cup | Salt |
| 2 quarts | Very hot water |
Slice meat into 2x4x1/4-inch pieces. Mix all other ingredients. Pour spice mixture over meat and soak for 3 to 4 days; drain. Place on a screen or hang by a string to dry for 3 to 4 days. Meat may also be smoked dry.
Pepper to taste while still wet.
CPT C.L. 'DUTCH' PULLMAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .