Venison Jerky

5
LANDRO23 0

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

5 h 25 m servings 81 cals
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Original recipe yields 15 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

5

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

have tried several recipes this is the besr

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.

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

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 refrigerato...