2 lb sliced venison 1/8 thick
2 tbsp worcestershire sauce
2 tbsp soy sauce
1 tbsp salt
1 tsp ground red pepper
2 cloves garlic, sliced
1 cup corn whiskey
1 cup water
A Recipe for
Venison Jerky From Andrea Cassoni
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
He who lives by the sword eats with bloody hands. |
| Anonymous |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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This Recipe for Venison Jerky From Andrea Cassoni is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Venison Jerky From Andrea Cassoni from the recipe cookbook of Recipes-to-go (Meat)
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
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Slice the meat when it is lightly frozen. The cuts should be long,
thin and with the grain. Cut across the grain if you want more
tender, but more brittle jerky.
Trim off all of the fat. Marinate strips in a glass container
overnight. You may substitute 2 cups of red wine for the corn whiskey
and water.
Pat dry and arrange pieces side by side on an oven roasting rack,
with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave
oven door ajar to allow moisture to escape. Meat should be dark, dry
and store jerky in a cool, airtight container.
Serves: 10
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