Prep Time:
15 mins
Cook Time:
5 hrs
Additional Time:
10 mins
Total Time:
5 hrs 25 mins
Servings:
15
Yield:
1 pound
Ingredients
Directions
Combine ground venison, salt, MSG, curing mixture, water, liquid smoke, garlic powder, barbecue seasoning, hot pepper sauce, and black pepper in a large bowl; mix thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.
Nutrition Facts (per serving)
| 81 | Calories |
| 2g | Fat |
| 0g | Carbs |
| 14g | Protein |
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