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    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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