Ground Venison Jerky

7 ingredients
5 steps

Ingredients

  • 2 lb. lean ground venison
  • 2 Tbsp. curing salt
  • 1 tsp. sugar
  • 1/2 tsp. black pepper
  • 1 1/2 tsp. liquid smoke
  • 1/2 tsp. garlic powder
  • 1 tsp. Worcestershire sauce

Directions

  1. 1
    Mix well.
  2. 2
    Roll mixture between 2 sheets of wax paper with rolling pin to 1/4-inch thick.
  3. 3
    Cut in strips about 1 1/2-inch wide.
  4. 4
    Put in dehydrater for 12 to 15 hours or oven at 150° on rack for 10 to 11 hours.
  5. 5
    Store in paper bag or tin coffee can.

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