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Email to Master Chef Don F. Easley Jr.      

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    Deer Jerky

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Stuff doesn’t last long though…kids salivate like rabid dogs while it is drying…if you try it, let me know what you think.Yields 1/4 lb of jerky.

    List of Ingredients

    Frontier Jerky

    1 tsp salt
    1/4 tsp fresh ground pepper
    1 tsp garlic powder
    2 tbsp Worcestershire sauce
    2 tbsp liquid smoke
    1/2 tsp tabasco sauce
    1 lb lean meat thinly sliced(3/16 to 1/4 inch thick)


    In a small bowl, combine all ingredients except meat.
    Stir to mix well.
    Place meat 3 or 4 layers deep in a glass, stoneware, plastic, or stainless steel container, spooning liquid mixture over each layer.
    Cover tightly.
    Marinate minimum 12 hours in the fridge, stirring occasionally and keeping the mixture tightly covered.
    I use a dehydrator to dry it, but you could use a smoker from here too.
    I usually triple this up and get near 1 lb of jerky per drying session with 5 trays on the dehydrator.




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