Directions:
- 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.
- 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.
- When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.84 Kcal (1201 kJ) | ||
| Calories from fat | 900.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.03g | 154% | |
|---|---|---|---|
| Cholesterol | 169.89mg | 57% | |
| Sodium | 7293.22mg | 304% | |
| Potassium | 97.22mg | 2% | |
| Total Carbs | 26.28g | 9% | |
| Sugars | 5.16g | 21% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 13.64g | 27% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.8mg | 10% | |
| Calcium | 128.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 433.1 Kcal (1813 kJ) | ||
| Calories from fat | 1359.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 151.03g | 154% | |
|---|---|---|---|
| Cholesterol | 256.51mg | 57% | |
| Sodium | 11011.96mg | 304% | |
| Potassium | 146.79mg | 2% | |
| Total Carbs | 39.67g | 9% | |
| Sugars | 7.8g | 21% | |
| Dietary Fiber | 2.73g | 7% | |
| Protein | 20.59g | 27% | |
| Vitamin C | 5.4mg | 6% | |
| Vitamin A | 0.5mg | 11% | |
| Iron | 2.7mg | 10% | |
| Calcium | 193.6mg | 13% | |
* 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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