Cured Venison (for pemmican)

      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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This page copyright, 2004.
Page last updated November 7th, 2004.

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