Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient

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1 gallon water

1 pound salt

1/2 cup vinegar

1 clove garlic

1 ounce pickling spices

Instructions: Slice the venison across the grain as if cutting steaks and then cut these pieces into strips about a quarter of an inch thick. This job is easier if the venison is partially frozen.

Soak the venison in the brine for a week or more.

Following the curing, rinse off the jerky strips and then smoke on racks for 24 hours.

Thoroughly dried and cured jerky can be preserved literally for years if kept in a cool, dry place where air can circulate freely around the meat.

Staging:

Variations:

Background: Recipe by: Dennis Walrod

Copyright 1983

Serves: 0

Yields: 1 gallon

Food Exchanges: