Deer Jerky
By: Anonymous
Published: Thursday, February 11, 2010 - 11:14pm

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.