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6 lb -(up to) 10 lb Non-fat; top round cull deer meat
6 oz Wine vinegar
1 ts Garlic powder
6 tb Chili powder
1/2 c Salt
2 qt Very hot water
Slice meat into 2x4x1/4-inch pieces. Mix all other ingredients. Pour
spice mixture over meat and soak for 3 to 4 days; drain. Place on a
screen or hang by a string to dry for 3 to 4 days. Meat may also be
smoked dry. Pepper to taste while still wet.
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