Posted By: KIRK SNYDER (VIEW COUNT: 15608) PRINT
4 1/2 POUNDS LEAN VENISON
2/3 CUP BROWN SUGAR
1 CUP CURING SALT
2/3 CUP LIQUID SMOKE
Fillet meat into strips.
Mix all ingredients together well.
Add enough cold water to cover and let stand in refrigerator for 12 hours stirring twice.
Drain on paper towel.
Sprinkle each piece with pepper.
Let drip for 1 hour and dry in 125 to 140 degree oven for twelve hours. Refrigerate. E-mail me when your done and tell me how it tastes.