Venison Jerky recipe

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Ingredients

2 pounds lean ground venison or beef
2 ½ teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon hot pepper sauce
2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
½ teaspoon pepper

Nutrition Info

81.3 calories
carbohydrate: 0.4 g
cholesterol: 51.4 mg
fat: 2.1 g
fiber: 0.1 g
protein: 14 g
saturatedFat: 0.7 g
servingSize: -
sodium: 894.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Cover, and refrigerate for 2 hours.

  2. 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 onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.

  3. When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Recipe Yield

1 pound

Recipe Note

This is the best jerky recipe I have found! You can use either ground venison or beef!

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