Joel Scrafford's smoked venison jerky from Cuisine, Texas: A Multiethnic Feast by Joanne Smith

  • hickory wood
  • venison tenderloin
  • Show all ingredients...

  • EYB Comments

    Meat requires 2-3 days to cure, and 6-8 hours to be smoked. Can substitute oak or mesquite for hickory.

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  • Eat Your Books

    Meat requires 2-3 days to cure, and 6-8 hours to be smoked. Can substitute oak or mesquite for hickory.

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