Deer jerky #1

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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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