Subject: ressapee
From: Cheryl Boyd <[email-masked]>
To: [email-masked]
Date: Fri, 26 Oct 2007 15:07:37 -0700 (PDT)

slice as much venison as you can find in  strips  for jerky.....marinade for a nite or day ....soy sauce  teriakiae  mix of  several  pepper flakes  hot  not so hot  and you better not.next day charcoal  hickory or mesquite chips  nice  180 to 200  temp  2 to 3 hours  metal squerrs  line meat on the stick check  move top row to bottom row  rotate    every hour  about a 12 pack  cook  so when out of beer  meat is done!!!!!!!!

Cheryl Boyd
  Independant Consultant-17154583
  Arbonne International
    
252-261-8026 or 252-207-8488
  [email-masked]
  Discover Arbonne 212-461-2593

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