venison jerky

Ingredients

• Servings: 1
• 2 pounds lean ground venison or beef
• 2 1/2 teaspoons salt
• 2 teaspoons monosodium glutamate (msg)
• 1 teaspoon hot pepper sauce
• 2 teaspoons sugar-based curing mixture (such as morton® tender quick®)
• 1 1/2 teaspoons barbeque seasoning
• 2 teaspoons water
• 2 teaspoons hickory-flavored liquid smoke
• 2 teaspoons garlic powder
• 1/2 teaspoon pepper

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 25 mins


• in a large bowl, combine ground venison, salt, msg, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. cover, and refrigerate for 2 hours.
• line food dehydrator trays with plastic wrap. pat meat mixture into a very thin layer on the trays. place in dehydrator set according to manufacturers directions. once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace the racks. continue until the meat is done drying, about 5 to 10 hours total depending on machine.
• when finished, blot off any grease with a paper towel. store in the refrigerator in a jar with a tight fitting lid.