venison-jerky

Venison Jerky

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    5 h
  • Ready In

    5 h 25 m
LANDRO23
Recipe by  LANDRO23

“This is the best jerky recipe I have found! You can use either ground venison or beef!”

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Ingredients

Adjust Servings

Original recipe yields 1 pound

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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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Reviews (5)

Rate This Recipe
BJ
64

BJ

Very tasty and easy! I love it, but don't like feeding my famiy the MSG. Has anyone tried this w/o the MSG??

rufus
26

rufus

have tried several recipes this is the besr

tanea27
19

tanea27

Best jerky recipe I have found so far! I left out the hot sauce because I don't like anything very spicy and wasn't sure. Still turned out excellent. I used elk and deer.

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 0.4 g
  • < 1%
  • Protein
  • 14 g
  • 28%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 895 mg
  • 36%

Based on a 2,000 calorie diet

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