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2 pounds lean ground venison or beef
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2 ½ teaspoons salt
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2 teaspoons monosodium glutamate (MSG)
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1 teaspoon hot pepper sauce
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2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
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1 ½ teaspoons barbeque seasoning
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2 teaspoons water
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2 teaspoons hickory-flavored liquid smoke
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2 teaspoons garlic powder
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½ teaspoon pepper
Venison Jerky
This is the best jerky recipe I have found! You can use either ground venison or beef!
Recipes · Appetizers and Snacks · Meat and Poultry · Jerky Recipes
| Prep Time: 15 mins |
| Cook Time: 5 hrs |
| Total Time: 5 hrs 25 mins |
| Additional Time: 10 mins |
| Servings: 15 |
| Yield: 1 pound |
Ingredients
Ingredients List
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts
| 81 | Calories |
| 2g | Fat |
| 0g | Carbs |
| 14g | Protein |