Deer Jerky

Ingredients

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
cup Salt
2 quarts Very hot water

Preparation

1
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.
2
Pepper to taste while still wet.

 



Tags:

Yield:

4.0 servings

Added:

Thursday, February 11, 2010 - 11:14pm

Creator:

Anonymous

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