| 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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