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Ground Meat Jerky Recipe

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This recipe for Ground Meat Jerky, by , is from The Weber/Yanics Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Regina Weber
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 pound venison
1 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon Liquid Smoke

Directions:
Directions:
Cut the meat into chunks and mix with seasonings. Grind with a 3/16 or 1/8 inch screen. Refridgerate 12 hours. Divide into two loaves and spread each out on cookie sheet. Cut into strips with a knife bout don't separate strips. Plave cookie sheet in the center of a 150-degree oven and cook for four hours or until almost done. Separate strips and return to oven until done.

 

 

 

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