Old school family recipe for dried venison. Dry brined and cured in a crock, rested for a day then smoked over a 3 day period. I know it’s done by the color and feel. Man I love this stuff, I’ll take it over jerky any day of the week!

]]>https://waltonsdev.nodebb.com/topic/1886/george-washington-jerkyRSS for NodeFri, 11 Sep 2026 12:03:16 GMTTue, 31 Dec 2019 02:24:07 GMT60In case anyone is looking for more information on this process here is a post from February where Parksider gives some instructions https://meatgistics.waltonsinc.com/topic/1092/dried-venison/9

]]>https://waltonsdev.nodebb.com/post/10394https://waltonsdev.nodebb.com/post/10394Tue, 31 Dec 2019 15:09:05 GMT