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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Butchie's Deer Jerky Recipe

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This recipe for Butchie's Deer Jerky is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Lbs. Ground up deer
1 1/2 tsp. Morton Tender Quick Salt
9 tsp. table salt
2 tsp. black pepper
2 tsp. garlic powder
1 tsp. cayenne pepper
1 1/2 tsp. cardamom
3 tsp. Accent Seasoning
1 tsp. marjorame

Brush on meet:
2 tsp. liquid smoke
1 tsp. water
1 tsp. brown sugar
Directions:
Directions:
Mix together - roll between two pieces of wax or freezer paper, 1/8 inch thick.

Once the meat is rolled out combine the liquid smoke, water and brown sugar and brush over the meat.

Cut into small sections and put in the oven at 145 degrees for 6-8 hours or place the meat in a dehydrator.
Personal Notes:
Personal Notes:
Butchie liked to make deer jerky when he got a deer and it was such a treat to eat. I loved the flavor.

 

 

 

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