Title: Cured Venison Categories: Native, Pixel 3 lbs salt 4 tb cinnamon 5 tb black pepper 4 tb allspice Fresh venison meat
Cut meat into strips 12 inches long, 2 inches thick and 4 wide. Remove all membrane so curing mixture will adhere to moist meat. Mix dried ingredients together thoroughly and rub well into every surface of strips, dusting on more. Thread each strip on string and hang in a cool, dry place out of the sun, not near artificial heat. Needs to be hung in this manner for one month, then is ready for eating without cooking as a jerked meat.
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