This is the best jerky recipe I have found! You can use either ground venison or beef!
Ingredients
- lean ground venison or beef: 2 pound
- ½ teaspoons salt: 2 piece
- monosodium glutamate (MSG): 2 tsp
- hot pepper sauce: 1 tsp
- sugar-based curing mixture (such as Morton® Tender Quick®): 2 tsp
- ½ teaspoons barbeque seasoning: 1 piece
- water: 2 tsp
- hickory-flavored liquid smoke: 2 tsp
- garlic powder: 2 tsp
- pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.
