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Trim all fat from the meat. Semi freeze, then cut into very thin strips. Combine rest of ingredients and mix thoroughly. Put strips of meat in a shallow pan and brush a little of the marinade on each layer. Marinate the strip (overnight) in the refrigerator overnight. Drain on paper towel. Dry venison in 150 degree oven or in a smoker (2 pans of sawdust) until all the moisture is gone.
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whiteywilson 5 years agoThe hardest part is waiting for the larger pieces to dry. Just start them before you go to bed and check them in the morning. [I posted this recipe.]