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Gingered Venison Jerky Recipe

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This recipe for Gingered Venison 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.

Regina Weber
Added: Thursday, March 24, 2005


1 pound venison steak or loin, cut against the grain into 1/8 inch slices.
1 cup soy sauce
1 cup white vinegar
1 tablespoon minced ginger root
1 teaspoon minced garlic
6 dashes Tabasco sauce
2 tablespoon sugar
Spice Rub
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons black pepper

Place theslices of venison in a sealable plastic bag with marinade inredients. Maek sure all the strips are covered with liquid. Refridgerate for 12 hours. Remove meat and discard marinade. Place meat strips on a wire rack on a cookie sheet. Ina bowl, combine spice rub ingredients and mix well. Sprinkle liberally over meat. Cook in a 160 degree oven for eight hours, then check and continue cooking until done. To check for doneness, remove a piece and let it cool to room temperature, then try to bend it. It should break, not bend.




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