Grandad's Venison Jerky/Canadian Bacon Recipe

Cut Venison into strips (appr 1"x1"x5")

Put Venison and Seasoning in ziploc bag and marinade in refrigerator 
	for 2-3 days

Thread the Venison to hang (he uses kite string I think)

Smoke (w/pecan wood) for 4-7 hours (Jonathan thinks water heater works 
	better than the barrell pit)

Hang to dry in cool dark place till done. (for Canadian bacon eliminate 
	this last step. Just cook/eat or freeze)


From grandad's letter

Cut muscles up to 1 inch wid and 1/2 inch thick to desired length.  Make sure to remove fat and gristle.  String meat for hanging.

1 Tbsp tender quick salt
1 tsp sugar
1/2 tsp coarse ground pepper
1 lb meat

Mix well and place in a plastic bag and seal.  Refrigerate over night.  Hang it up and smoke it 3 hours over a very low fire.  Best to use green mesquite or fruit wood for smoking.  Or, it can be dried in oven at very lowest setting overnight. [8 hours]