Traditional Native Venison Jerky Recipe
July 11th, 2008
Ingredients:
- 1 lb. of venison (or any meat type)
- pepper & salt to taste
Directions:
- Salt and pepper the meat and hang over peeled willow poles to dry in the sun.
- Make a small chip fire far below the hanging meat and leave it for a day or two, checking periodically.
- Remember, you’re not cooking the meat, you’re just dehydrating it. Cook to your liking. Enjoy!
**Click here for our PREPARATION PAGE for more in depth directions.
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