Venison Jerky (Beef) Recipe

• 1 macho deer hunter
• 1 (12 gauge) shot gun
• 2 bottles liquid smoke
• Toothpicks
• 1 wooded area
• 1 lg. deer, buck
• 1 pound venison
• Salt and pepper

1. Enter the wooded area very slowly.
2. Keep a watchful eye out for the buck.
3. Once in sight, use 12 gauge shotgun wisely.
4. Take your buck to a butcher and freeze your prize game.
5. Except for 1 lb.
6. lean meat.
7. Slice very thinly to about 1 inch wide and 6 inches long.
8. Place in pan and cover with liquid smoke and water to cover completely.
9. Salt and pepper to taste.
10. Mix thoroughly.
11. Let set overnight in refrigerator.
12. Place toothpick through top of each piece of meat.
13. Hang from oven rack for about 12 hrs till dry.
14. Remove toothpicks.
15. Then sit back and enjoy your big buck.
16. Set oven on 150 degrees.

macho deer hunter, gauge, liquid smoke, toothpicks, wooded area, deer, venison, salt

Taken from cookeatshare.com/recipes/venison-jerky-beef-22821 (may not work)