Sugar cured venison jerky

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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