Venison Jerky

By NiteSki

Ingredients

• 2 quarts water
• 2 cups salt
• 1 tablespoon pepper
• 1 cup white vinegar
• 10 lbs venison (maximum)

Details

Servings 1
Preparation time 15mins
Cooking time 105mins
Adapted from food.com

Preparation

Step 1

Cut venison into 1/4 inch thick strips.

Combine all ingredients in a large pot. Bring to a boil; boil for 5 minutes.

Place meat between paper towels and roll out excess water.

*The jerky at this point should have a gray-brown colour. Red colour indicates that the meat was not boiled long enough.

Align strips on the oven rack allowing space between for air circulation.

Set oven for 200°F.
Keep oven door cracked to let moisture escape.

The drying process takes about 1 1/2 hours.

The finished product may be stored in plastic bags, jars, or coffee cans, and need not be sealed.