| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Game | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. CPT C.L. 'DUTCH' PULLMAN From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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