Description
This is the best jerky recipe I have found! You can use either ground venison or beef!
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
Instructions
- 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 onto 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.
Prep Time: 15 mins
Cook Time: 5 hrs
Total Time: 5 hrs 25 mins
Servings: 15