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Venison Jerky


2 1/2 pounds venison cut into strips 1/2 inch wide
1 tablespoon salt
1 tablespoon sugar
1 tsp onion powder
1/2 tsp pepper

Preheat oven to 140 F. Spread venison evenly on ungreased baking sheets. Combine seasonings in a small bowl. Sprinkle over all sides of meat. Bake for about 4 hours, turning once, until dark brown and dried. Turn off oven and leave jerky in oven for 24 hours. Store in airtight plastic containers. Good for pack trips or for snacks at home. You can also add a small amount of liquid smoke for that smoky flavor.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.