Deer Jerky 5 Recipe

Add the brown sugar cure to the water and mix well. Inject it into the deer hind quarter roast and set it, covered, in the refrigerator for 5 to 7 days. It will weigh 11 pounds when saturated. Start cooking the roast at 130°, check after 2 hours, if it is dry to the touch, If it is not dry to the touch after 2 hours continue to cook until it is dry. When dry to the touch, turn oven up to 190° and continue to roast. Cook the roast at 190° until it reaches an internal temperature of 160°. Let stand for 5 minutes then slice thinly.