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Marinate 3 lbs venison cut into 1/8 - 1/4 thick strips overnight in a mixture of the following:
Remove from the liquid and pat very dry with paper towels. Place on cookie sheet in a single layer. Bake at 200 degrees F for 6 to 8 hours turning 2 to 3 hours or until dry to the touch. Cool or process in a dehydrator until it cracks when folded. Store in a jar with a tight lid in the refrigerator.
Courtesy Thelma Miller
Venison-meat.com or Venison.deerfarmer.com