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Venison Jerky – Regular version

May 21, 2012 by CouesWhitetail in Recipes with 0 Comments

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.


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