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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Wilbur Walker
  • 1 deer ham (back quarter of the deer) or 10-15 lbs. deer meat
  • 2 pounds of ground beef
  • 30 oz. Teriyaki sauce,
  • 10 oz. Worcestershire sauce
  • 4 oz. of Mesquite flavor liquid smoke
  • 2 TBS brown sugar
  • 2 TBS onion powder
  • 1 TBS red, hot pepper
  • 1 TBS garlic powder
Cut deer meat off the bone and grind in a meat grinder. Mix with ground beef.
Make marinade by mixing the Teriyaki and Worcestershire sauces in a big mixing bowl (the size of a dish pan) and then add the liquid smoke. Mix marinade into the meat. Then add the remaining mixture ingredients into the meat mixture. Store for 24 hours in the refrigerator.
The next day, put the ground meat into a jerky shooter (it looks like a caulking gun) and will shoot out 2-inch wide meat strips. Position strips along the electric dehydrator racks, which hold 5 strips per rack. The racks, usually eight, fit down on top of each other. The process of dehydration takes 5-6 hours.
When complete, take strips out and store in 4-quart freezer bag in the freezer.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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