"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Regina Weber


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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