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Shirley Roylance JERKY Recipe

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This recipe for Shirley Roylance JERKY, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-Ib.meat thinly sliced
1 tsp. salt (seasoned)
1 tsp. liquid smoke
1 tsp. Accent
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 c. Worcestershire sauce
1/4 c. soy sauce

Directions:
Directions:
Marinate venison in canned evaporated milk overnight to tenderize the meat.

Then:
Marinate 5 days. Bake on racks at 200 degrees in oven or use a dehydrator.

Personal Notes:
Personal Notes:
This is really good. You can also sprinkle fresh cracked black pepper on the strips before cooking.
This recipe was given to Shirley by Sue Yonamitzu. 1965

 

 

 

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