50+ Friends Club Cookbook
Meat and Game

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Venison Jerky

Located by: Jennifer
From a request by: Lee Cooper

2 1/4	tsp.	Tenderizing Salt
2 1/4	tsp.	Pickling Salt
1 1/2	tsp.	Garlic Powder
1 1/2	tsp.	Pepper(any kind)
1 1/2	lb.	Boneless Venison

• Combine all the seasoning ingredients in a bowl or, if you have one, a spare spice bottle with a shaker top.
• Slice the venison with the grain into strips about 1/8 inch thick. Lay the slices on a cutting board and sprinkle evenly with the seasoning mix, as though you were salting the hell out of them. Pound the strips lightly with a meat mallet, flip 'em over and repeat.
• Cold smoke the strips for 5 hours or more.
• The jerky will become more brittle as it cools. Refrigerate when done.
• I only know how to cook these babies in a smoker. If you are using a dehydrator, your manual will probably give some times and stuff like that. If you are going to try this in the oven, I suggest very low heat for a long time, and you might want to sprinkle the strips with some liquid smoke.