"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Venison Jerky Recipe

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

Contributor:  
Contributor:  
Kate Drake
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs venison
1/4 c soy sauce
1 tbsp Worcestershire sauce
1 1/2 tsp onion powder
1 tsp hickory-smoke flavor
1/4 tsp pepper
1/4 tsp garlic salt
dash salt

Directions:
Directions:
Cut venison into strips of about 1" x 6 1/4" thick. Combine remaining ingredients and add meat strips. Soak overnight. Place strip on oven or dehydrator racks. Cook at 150-200 degrees for 4-7 hours. (Can also use beef strips)

 

 

 

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