Directions:
- Combine the ground venison, canning salt and Tender Quick, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day.
- When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can.
- To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you’re drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.2 Kcal (1784 kJ) | ||
| Calories from fat | 76.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 13% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 2249.89mg | 94% | |
| Potassium | 135.42mg | 3% | |
| Total Carbs | 23.82g | 8% | |
| Sugars | 21.17g | 85% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 64.04g | 128% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 9.1mg | 51% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.66 Kcal (484 kJ) | ||
| Calories from fat | 20.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 13% | |
|---|---|---|---|
| Cholesterol | 13.85mg | 17% | |
| Sodium | 610.58mg | 94% | |
| Potassium | 36.75mg | 3% | |
| Total Carbs | 6.46g | 8% | |
| Sugars | 5.75g | 85% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 17.38g | 128% | |
| Vitamin C | 1.2mg | 7% | |
| Iron | 2.5mg | 51% | |
| Calcium | 13.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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