Prep 20 min. • Cook 3 hours • Ready in 21 hours, 20 min.

Ingredients:

• 1 Tbsp. sugar-based curing mixture

• 1 Tbsp. dark brown sugar

• 1/4 tsp. garlic powder

• 1/4 tsp. onion powder

• 1/4 tsp. whole mustard seed

• 1/8 tsp. ground black pepper

• 1/8 tsp. crushed red pepper flakes

• 1/8 tsp. liquid smoke

• 1 lb. lean venison roast, trimmed

Directions:

Combine curing mixture, sugar, garlic powder, onion powder, mustard seed, ground pepper, red pepper, & liquid smoke in lg. bowl. Mix until evenly blended; set aside.

Slice venison with grain into strips 3/16” thick, & 2” wide. Add to curing mixture; gently mix together until coated with mix. Place into plastic bag, squeeze out air, seal; or place into bowl & cover. Cure in fridge for at least 18 hrs.

Turn oven to 150 º. Spray 2 wire racks with cooking spray, and place onto cookie sheets.

Squeeze excess liquid from venison; lay strips separately onto wire racks. Place into oven; cook until dried, 3-8 hrs.

Meat is done when it no longer bends & pieces break off with ease, but not too dry.

Can be frozen or kept in sealed containers in fridge.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.