Venison Jerky – Regular version

By Tim Wilhite

• 6 tsp black pepper
• 6 tsp salt
• 2 cups beef boullion (4 cubes)
• 1/3 C brown sugar (optional)

Marinate the venison for 12-24 hours. Smoke the jerky in a smoker for several hours (usually 2-3 hrs) until it reaches desired dryness. You can also use a dehydrator or an oven set to a low temperature.

Tagged recipes