Yield: 1 Servings
|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|
|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, .