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2 lb Lean beef or venison
Lousiana red hot sauce
Dried garlic powder
Dried basil,parsley,or other
Remove any fat from the meat. Use the leanest cuts you can find.
Cut the meat into long strips on the bias about 1/2" thick, 2" wide
and 4-5" long. Mix dry spices and desired herbs together and rub
gently into the meat. Dot with hot sauce if desired. Place on cookie
sheets, do not crowd. Set in oven on lowest possible setting 24 hours
or longer until dry but still somewhat flexible. Cool, seal in
airtight containers or freeze for later use.
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