Venison Jerky
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
910 g
Ground Venison (lean)2.5 tsps
Salt2 tsps
Monosodium Glutamate (msg)1 tsp
Hot Pepper Sauce1.5 tsps
Seasoning (barbeque)2 tsps
Water2 tsps
Garlic Powder1 tsp
PepperDirections:
1
In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly
2
Cover, and refrigerate for 2 hours
3
Line food dehydrator trays with plastic wrap
4
Pat meat mixture into a very thin layer on the trays
5
Place in dehydrator set according to manufacturers directions
6
Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks
7
Continue until the meat is done drying, about 5 to 10 hours total depending on machine
8
When finished, blot off any grease with a paper towel
9
Store in the refrigerator in a jar with a tight fitting lid