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.