Venison Jerky

Description

Contributed by Jenn B aka Mom2Sam and Tiny via World Recipes Y-Group

Ingredients

• 1 lb ground venison (the less fat the better), you can also use a thinly sliced roast
• 2 tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp white pepper
• ½ tsp garlic powder
• 1 tsp dry mustard
• 2 tbsp brown sugar
• 3 tsp liquid smoke
• 2 tsp Cure (optional)

Procedures

1. Combine ground venison and all spices.
2. Mix very thoroughly.
3. Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about ⅛ inch thick.
4. Use a butter knife and cut meat into 1 inch wide strips 4 – 6 inches long.
5. Set your dehydrator to 140°F; it should take about 6 – 8 hours.
6. Take a bite and test for texture. It should be good and chewy, not mushy, not brittle.