Description Edit

Contributed by Jenn B aka Mom2Sam and Tiny via World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. Combine ground venison and all spices. Mix very thoroughly.
  2. Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about ⅛ inch thick.
  3. Use a butter knife and cut meat into 1 inch wide strips 4 – 6 inches long.
  4. Set the dehydrator to 140°F; it should take about 6 – 8 hours.
  5. Take a bite and test for texture. It should be good and chewy, not mushy, and not brittle.

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