Venison Jerky You Have To Try

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Venison Jerky

"This is the first-class jerky recipe I have determined! You can use either floor venison or beef!"

Ingredients :

2 kilos lean ground venison or pork
2 half of teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon warm pepper sauce
2 teaspoons sugar-based curing aggregate (which includes Morton® Tender Quick®)
1 half teaspoons barbecue seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
1/2 teaspoon pepper

Instructions :

Prep : 15M	Cook : 15M	Ready in : 5H25M

In a huge bowl, combine ground venison, salt, MSG, warm sauce, curing aggregate, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix very well. Cover, and refrigerate for two hours.
Line meals dehydrator trays with plastic wrap. Pat meat combination into a totally thin layer at the trays. Place in dehydrator set in keeping with producers directions. Once the meat has firmed up, after about the primary 2 hours, get rid of it from the plastic, reduce into strips, and update onto the racks. Continue until the meat is carried out drying, approximately 5 to ten hours general relying on device.
When finished, blot off any grease with a paper towel. Store within the fridge in a jar with a decent fitting lid.

Notes :

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