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Elk or Venison Jerky Recipe

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

Contributor:  
Contributor:  
Bertha Crawford -Story

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs lean Elk or Venison.
1/2 c Worcestershire sauce.
2 tbsp liquid smoke.
1 tbsp garlic salt.
1/4 tsp black pepper.

Directions:
Directions:
Freeze meat until firm and solid enough to slice easily. Cut in thin ( 1/8 to 1/4 " ) slices, then into strips 1 1/2" wide. Blend remaining ingredients and pour over meat strips placed in a shallow baking pan. Marinate overnite in refrigerator. Drain well. In oven, arrange strips of marinated meat in rows over a drip tray, being careful not to overlap strips. Dry at 140 until strips will splinter on the edges when bent double, ( 18 to 24 hrs.)

 

 

 

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