Early settlers and Native Americans preserved their meats by hanging it over a smoky fire until dry. This allowed them to carry the meat for long distances without spoiling. THIS is NOT my recipe, it's one I found in Venison Cookery Cookbook . Some of you may already have it... but if you don't... here it is! CAJUN JERKY Marinade: 4 cups cold water 2-3 tablespoons cajun seasoning ( Papa Scotts Cajun Products ) 2 tablespoons Morton's Tenderquick Mix 1 tablespoon soy sauce 1 to 2 teaspoons paprika 2 lbs. boneless venison round steak or roast, cut into 4 x 1 x 1/4-inch strips 1-1/2 to 3 cups hickory wood chips Directions: Meat is easier to slice if slightly frozen. Use a special jerky slicing board, and a VERY sharp knife to ensure even thickness of strips. Combine marinade in a nonmetallic bowl and stir to dissolve salt cure. Add meat strips, cover w/ plastic wrap and refrigerate for 24 hours, occasionally stirring. In a large bowl, c...
From over eating to over spending, we seem to take in way too much! It's more than our feet can carry sometimes!