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.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.