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Venison Jerky Recipe

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This recipe for Venison Jerky, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave Mejeur - Grandson in-law of Ray and Reka Medendorp
Added: Thursday, July 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. venison, sliced very thin
1 dash lemon pepper
3 Tbsp. liquid smoke
1 dash paprika
1 Tbsp black pepper
2 Tbsp garlic powder
1/3 cup seasoned salt
1 dash cayenne pepper
1/4 cup soy sauce
3 Tbsp. brown sugar
3 Tbsp. onion powder
1 1/2 cups water

Directions:
Directions:
In a large container with a lid, mix all ingredients except venison; adjusting spice to your taste. Add venison and shake well. Refrigerate 24 to 48 hours shaking often. Remove meat from marinade and pat dry. Discard marinade. Cook on a baking sheet at 150 with oven door partially open for 3 to 4 1/2 hours. Turn venison over after 1 1/2 hours.

Personal Notes:
Personal Notes:
Recipe for seasoned salt is in the Miscellaneous section of this cookbook.

 

 

 

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