Venison Jerky The Best Recipes

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Venison Jerky

"This is the best jerky recipe I actually have observed! You can use both floor venison or red meat!"

Ingredients :

  • 2 pounds lean floor venison or red meat
  • 2 1/2 teaspoons salt
  • 2 teaspoons monosodium glutamate (MSG)
  • 1 teaspoon hot pepper sauce
  • 2 teaspoons sugar-based totally 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
  • half teaspoon pepper

Instructions :

Prep : 15M Cook : 15M Ready in : 5H25M
  • In a massive bowl, integrate ground venison, salt, MSG, hot sauce, curing combination, fish fry seasoning, water, liquid smoke, garlic powder, and pepper; blend thoroughly. Cover, and refrigerate for two hours.
  • Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer at the trays. Place in dehydrator set in step with manufacturers instructions. Once the beef has firmed up, after approximately the first 2 hours, cast off it from the plastic, reduce into strips, and update onto the racks. Continue till the beef is performed drying, approximately five to ten hours total relying on gadget.
  • When finished, blot off any grease with a paper towel. Store inside the refrigerator in a jar with a good fitting lid.

Notes :

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