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venison - Venison Jerky

Source of Recipe

from an alicia's kitchen reader


Recipe Introduction

This recipe found in The Jim Loyd's Meats and Casseroles Cookbook.

List of Ingredients


Use the same venison cuts as you would ordinarily use for sausage or hamburger.
Make sure all fat and grizzle is removed.
Cut into strips about 5 or 6 " long, and about 1/4" thick.

hickory smoked salt
garlic or onion powder



Recipe

Place one layer of meat in a bowl.
Sprinkle liberally with the hickory smoked salt.
Sprinkle with a touch of garlic or onion salt.
Add another meat layer and season.
Continue until all the meat is layered and seasoned.
Cover and refrigerate for at least 8 hours.
Then place meat strips on a cookie sheet.
Bake for 4 or 5 hours at 175 - 200 degrees F.

OR

Use a dehydrator, following the manufacturer's instructions.

The meat will shrivel and shrink and turn nearly black in color.
It is ready to eat after it has cooled.
This will store in a tight covered jar for months without spoiling.