Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 6 lb -(up to)
- 10 lb Non-fat, top round cull deer meat
- 6 ounce Wine vinegar
- 1 tsp Garlic pwdr
- 6 Tbsp. Chili pwdr
- 1/2 c. Salt
- 2 quart Very warm water
Direcciones
- Slice meat into 2x4x1/4-inch pcs. Mix all remaining ingredients. Pour spice mix over meat and soak for 3 to 4 days; drain. Place on a screen or possibly hang by a string to dry for 3 to 4 days. Meat may also be smoked dry.
- Pepper to taste while still wet.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2258g | |
| Calories 183 | |
| Calories from Fat 63 | 34% |
| Total Fat 7.56g | 9% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57131mg | 2380% |
| Potassium 971mg | 28% |
| Total Carbs 27.09g | 7% |
| Dietary Fiber 15.7g | 52% |
| Sugars 3.92g | 3% |
| Protein 6.06g | 10% |
