Remove all fat from meat and cut in strips c-¼ inches thick and about 1½ inches wide.
Combine ingredients and stir well. Add meat and mix thoroughly in a resealable plastic bag. Refrigerate overnight.
Put on oven racks or in dehydrator and dry at 150-200F until brown, about 5 hours for venison or 6-7 hours for goose or turkey. Makes ½ pound of jerky.
You can cook most venison cuts like beef. Learn how to prepare, preserve, butcher and freeze venison
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.