Big Game Hunting

Recipe for Bear Jerky!!!!

The Best Bear Jerky you ever ate:
(Because of low temperature cooking, bear meat like pork, must be certified. To do this, put your meat in the freezer for 30 days prior to using.)
For 5 Lbs. Of Meat:
1 cup - Lea & Perrins Worcestershire sauce
1 cup - Kikoman Soy Sauce
2 tbsp. - Liquid Smoke (Wright’s is best if available)
1 tbsp. - Salt
1 tbsp. – Pepper
Any spices you like, add to it. Soak overnight.
Sprinkle Pepper or Cayenne Pepper on when you are ready to dry it or smoke it on low heat until dry.
You may add salt to taste.
Bear meat also makes a delicious sausage. Use any Bratwurst recipe!!!!