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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 1 |
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This is the best jerky recipe I have found! You can use either ground venison or beef! Ingredients:
2 pounds lean ground venison or beef |
2 1/2 teaspoons salt |
2 teaspoons monosodium glutamate (msg) |
1 teaspoon hot pepper sauce |
2 teaspoons sugar-based curing mixture (such as morton® tender quick®) |
1 1/2 teaspoons barbeque seasoning |
2 teaspoons water |
2 teaspoons hickory-flavored liquid smoke |
2 teaspoons garlic powder |
1/2 teaspoon pepper |
Directions:
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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