Cut meat 1/4' thick and 3/4' wide.
3# Lean Venison
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce
Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam
(or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding.
NOTE: To prevent meat from falling thru oven racks cut hardware cloth (metal
1/4" mesh) and place on top of oven racks.
Source: Ralph L. Kebl, Manitowish Waters, WI
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