CookPal AI
Venison Jerky

Venison Jerky

Cost $10, save $15

Source: Recommended by CookPal

  • 360 Min
  • 15 Servings
  • $10

INGREDIENTS

  • Meat

    • 2 pounds lean ground venison or beef

  • Seasoning

    • 🧂 2 ½ teaspoons salt
    • 2 teaspoons monosodium glutamate (MSG)
    • 2 teaspoons sugar-based curing mixture (such as Morton Tender Quick)
    • 💧 2 teaspoons water
    • 2 teaspoons hickory-flavored liquid smoke
    • 🧄 2 teaspoons garlic powder
    • 1 ½ teaspoons barbecue seasoning
    • 1 teaspoon hot pepper sauce
    • ⚫ ½ teaspoon ground black pepper

STEPS

1

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.

2

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.

3

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.

4

Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.

NUTRIENTS

Per 1 serving

🔥

81

Calories

  • 14
    Protein
  • 0
    Carbs
  • 2
    Fats

💡 Ensure the meat is spread evenly and as thinly as possible for consistent drying.If using ground beef, opt for lean cuts to minimize grease.Store in an airtight container to prolong shelf life.Adjust seasoning to your taste preference for spicier or smokier jerky.