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Venison Jerky

4

325 min

Venison Jerky

Venison Jerky Photo 1

Time

325 min

Serving

15 persons

Calories

81

Rating

4.00★ (9)

Cuisine

Author: Victoria Buriak
This is the best jerky recipe I have found! You can use either ground venison or beef!

Ingredients

  • lean ground venison or beef: 2 pound
  • ½ teaspoons salt: 2 piece
  • monosodium glutamate (MSG): 2 tsp
  • hot pepper sauce: 1 tsp
  • sugar-based curing mixture (such as Morton® Tender Quick®): 2 tsp
  • ½ teaspoons barbeque seasoning: 1 piece
  • water: 2 tsp
  • hickory-flavored liquid smoke: 2 tsp
  • garlic powder: 2 tsp
  • pepper: 0.5 tsp

Metric Conversion

Stages of cooking

Venison Jerky Photo 21
Venison Jerky Photo 32
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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.
    Venison Jerky Photo 2
  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.
    Venison Jerky Photo 3
  3. When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.
    Venison Jerky Photo 4

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