Venison: Sugar Cured Venison Jerky
Source of Recipe
Linda Fields
List of Ingredients
5 lb Venison roast
1 1/2 c Sugar
1 t Brown sugar
15 ts Salt
1 oz Liquid smoke
2 ts Garlic
3 ts Seasoning salt
1 t Black pepper Recipe
Cut venison 1 to 2 inches wide and 1/4-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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