Name: Venison Jerky
Prep time: 15 min
Cook time: 300 min
Total time: 325 min
Yield: 1
Cuisine: u.s.
Ingredients: 2 pounds lean ground venison or beef; 2.5 teaspoons salt; 2 teaspoons monosodium glutamate (MSG); 1 teaspoon hot pepper sauce; 2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®); 1.5 teaspoons barbeque seasoning; 2 teaspoons water; 2 teaspoons hickory-flavored liquid smoke; 2 teaspoons garlic powder; 0.5 teaspoon pepper

Venison Jerky

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Prep Time:
15 minutes

Cook Time:
300 minutes

Total Time:
325 minutes

Create delicious venison jerky using ground venison in your dehydrator. This recipe works great with either venison or beef.

Ingredients:

2 pounds lean ground venison or beef
2.5 teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon hot pepper sauce
2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1.5 teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
0.5 teaspoon pepper

Instructions:

In a large bowl, mix ground venison with salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper until fully combined. Cover and refrigerate for 2 hours.
Prepare dehydrator trays with plastic wrap. Spread meat mixture thinly on trays. Follow dehydrator instructions. After 2 hours, firm meat, remove from plastic, cut into strips, and return to trays. Dry for 5 to 10 hours until done.
After cooking, use a paper towel to absorb any excess oil. Keep the dish fresh in the refrigerator in a sealed jar.

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