Beefvenison Jerky Recipes

Steps:

• 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.
• 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.
• When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Steps:

• Trim all fat from meat.
• Slice meat with the grain to about 1/4" to 1/2" thick.
• Place meat in the cool marinade and leave overnight, or for no less than 8 hours.
• Remove from brine and allow to air dry without rinsing.
• Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking.
• Use your favorite fuel for smoking.
• This can be put into a dehydrator for about 6 hours.

Steps:

• Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry.