Venison Jerky Recipe -
  • READY IN 5+ hrs

Venison Jerky

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings
  • PREP

    15 mins
  • COOK

    5 hrs

    5 hrs 25 mins


  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.
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Reviews More Reviews

Jan 11, 2010

Very tasty and easy! I love it, but don't like feeding my famiy the MSG. Has anyone tried this w/o the MSG??

Jan 12, 2008

have tried several recipes this is the besr


6 Ratings

Dec 28, 2010

Best jerky recipe I have found so far! I left out the hot sauce because I don't like anything very spicy and wasn't sure. Still turned out excellent. I used elk and deer.

Nov 26, 2013

Very good recipe! Left out the msg and added red pepper flakes, onion powder, and Worcestershire sauce. Turned out awesome!!

Oct 23, 2013

I am allergic to MSG so I left it out and it tasted fine. The curing salt is sufficient to cure the meat, especially if you cut the strips first and leave them in the mixture in the refrigerator overnight. Remember that, with meat curing, the goal is to cure all the way through, not just the edges like smoking. And unless you want to dry your meat until they are like potato chips, I am afraid this might be unsafe the way it is presented. Two hours is not enough time for the curing salts to penetrate, so eat it quick!


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  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 895 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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