Post by chief_cook2 on May 12, 2003 12:39:57 GMT -6
2¼ taps. tenderizing salt 2¼ tsp. pickling salt 1½ tsp. garlic powder 1½ tsp. pepper 1½ lb. boneless venison
In small bowl combine seasonings, mix well and set aside. Slice venison with grain in 1/8" strips. Arrange in single layer on cutting board. Sprinkle each strip evenly. Pound meat lightly with mallet. Turn strips over, sprinkle and pound again. Arrange meat on smoker racks. Cold smoke until dry, but not brittle, for 5 or more hours. Rearrange racks periodically, adding more wood chips as necessary. Refrigerate for storage. For oven: Prepare the same as smoked venison. Heat to 150°. Place in single layer on cooling racks. Cook until dry, not brittle, 4-5 hours, rearrange racks once. (Use oven thermometer),
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