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


• 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


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.

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Midwest Hunting & Fishing

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