Old Fashion Venison Jerky

by Hank Vega
(San Antonio Tx)

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6 tablespoon salt

3 tablespoon black pepper
5 tablespoon brown sugar
1/4 teaspoon of sodium nitrate "curing salt"
1 teaspoon garlic powder
1/4 teaspoon paprika

mix all ingredients in plastic bag throughly.
Makes 10 pounds.

cut venison meat into 1/4 inch strips.string with cotton string approximately 1/2 inch apart.Use a large needle to string up meat.The string should be about 3 feet long. This is the most time consuming part.

I place foil paper on a table in my garage and cover it completely.place strung up meat on table.Using a large hole shaker,like the ones from pizza hut. Fill it with seasonings and sprinkle onto meat. Flip meat and season other side.

I use thumb tacks to secure onto ceiling.Be careful the meat will drip for a few hours and then it will stop dripping. I wash the drippings out with my water hose. Keeps the wife happy.

Jerky is usually done in 3 to 4 days. Bend a piece of jerky in half,if it cracks its done.

I used to make this jerky in my bathtub ceiling when I was an apartment dweller.

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