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Venison Jerky

By: LANDRO23  
"This is the best jerky recipe I have found! You can use either ground venison or beef!"

Rating: This weblink has been rated 3 times with an average star rating of 3.3 Read Reviews (2)

Rate/Review | 307 people have saved this

Prep Time:
15 Min
Cook Time:
5 Hrs
Ready In:
5 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 1 pound
 

Ingredients

  • 2 pounds lean ground venison or beef
  • 2 1/2 teaspoons salt
  • 2 teaspoons monosodium glutamate (MSG)
  • 1 teaspoon hot pepper sauce
  • 2 teaspoons curing salt
  • 1 1/2 teaspoons barbeque seasoning
  • 2 teaspoons water
  • 2 teaspoons hickory-flavored liquid smoke
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper

Directions

  1. In a large bowl, combine ground venison, salt, MSG, hot sauce, curing salt, 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 81 | Total Fat: 2.1g | Cholesterol: 51mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by rufus 
have tried several recipes this is the besr MORE

 
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