This is the best jerky recipe I have found! You can use either ground venison or beef!
Ingredients
- 2 pounds lean ground venison or beef
- 2 ½ teaspoons salt
- 2 teaspoons monosodium glutamate (MSG)
- 1 teaspoon hot pepper sauce
- 2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 ½ teaspoons barbeque seasoning
- 2 teaspoons water
- 2 teaspoons hickory-flavored liquid smoke
- 2 teaspoons garlic powder
- ½ teaspoon pepper
Directions
Step 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.
Step 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.
Step 3
When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 81 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat1g | 4% |
Cholesterol51mg | 17% |
Sodium895mg | 39% |
Total Carbohydrate0g | 0% |
Dietary Fiber0g | 0% |
Total Sugars0g | |
Protein14g | |
Vitamin C0mg | 2% |
Calcium6mg | 0% |
Iron2mg | 12% |
Potassium200mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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