Deer jerky #1

1 Servings

Ingredients

QuantityIngredient
6pounds-(up to)
10poundsNon-fat; top round cull deer meat
6ouncesWine vinegar
1teaspoonGarlic powder
6tablespoonsChili powder
½cupSalt
2quartsVery hot water

Directions

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, .