"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Venison Jerky Recipe

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

Contributor:  
Contributor:  
Angie Barnhart
Added: Wednesday, February 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Venison

Directions:
Directions:
Slice meat with the grain. Soak in water for about an hour. Marinate meat in a mixture of soy sauce, liquid smoke, worcestershire sauce, garlic salt, seasoning salt, red pepper (or tobasco) and black pepper. Marinate for 24 hours then lay strips to drip dry. Bake in oven at the lowest setting. I hang my strips by a toothpick on the oven rack to drip and then I bake them for about 6 hours or until dry.

 

 

 

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