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LOCATION: Recipes >> Preserving Meats >> Jerky 11

Print this Recipe    Jerky 11

Deer Jerky

3/4 cup soy sauce
1 cup worcestershire sauce
3 tablespoons kosher salt
2 tablespoons crushed black peppercorns
1 to 2 tablespoons garam masala
1 tablespoon garlic powder
1 tablespoon onion powder
2 level teaspoons Prague Powder #1

I combine all the ingredients in a blender, mix with the sliced
beef or venison in a white trash bag that I can close with a twist
tie (but I set it in a stainless steel bowl to avoid messes). Put
in the fridge 24 - 36 hours, overhaul at least twice. Dry by your
method of choice, I like a dehydrator set at 125 F. Takes about
15 hours to dry.

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