How do you make a magic book?

I need to know how to make a good venison jerky, i lost my magic chef cook book?

• Answer:

  I checked and I don't have a Magic Chef cook book. I'm sure that is what you are hoping for... the recipe you lost... I have 2 recipes from a wild game cook book for venison jerky. Hope they are similar enough for you to enjoy! ~Venison Jerky~ hindquarter of vension, deboned brine: per 1 gallon 2 lbs salt 1 tsp nitate cure 1 gallon water Debone the quarter, separating the individual muscles. Using a syringe, inject brine into each muscle in several places. Place meat in plastic tub, cover with brine, weight meat down to keep it submerged. Refigerate at 40 degrees for 10 days. Remove from brine, rinse, smoke at 150 degrees F for approx 5 hours Hang at 50-68 degrees for 2 weeks. Slice thin and enjoy. ~Oven Jerky~ 6 lbs ground venison 3 Tbsp salt 1 tbsp sugar 1 tsp black pepper 1 tsp cayenne Sprinkle seasoning on meat & thoroughly mix. Transfer to a well-greased cake pan, place in fridge for 10-12 hours - slightly frozen meat tastes better. Slice meat 1/8 in thick. place on wel-greased rack. Mix 1 cup warm water 1 tsp garlic powder 2 tsp liquid smoke place ingred in plastic spray bottle, shake to mix well. Spray garlic-smoke mix on top and bottom of meat strips. Place in 115 degree F oven for 3 hours - increase temp to to 150 Deg. F, bake for an additional 15 min. remove from oven and allow to cool at room temp. Place in plastic bags. Will keep for months if kept cool