Prep Time::15 mins
Cook Time:: 5 hrs
Additional Time::10 mins
Total Time:: 5 hrs 25 mins
Servings::15
Yield::1 pound
Ingredients
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2 pounds lean ground venison or beef
2 ½ teaspoons salt
2 teaspoons monosodium glutamate (MSG)
2 teaspoons sugar-based curing mixture (such as Morton Tender Quick)
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
1 ½ teaspoons barbecue seasoning
1 teaspoon hot pepper sauce
½ teaspoon ground black pepper
Directions
Combine ground venison, salt, MSG, curing mixture, water, liquid smoke, garlic powder, barbecue seasoning, hot pepper sauce, and black pepper in a large bowl; mix thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.