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Homemade Venison Jerky

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PREP TIME
15 min
COOKING TIME
300 min
TOTAL TIME
325 min
SERVINGS
15 servings
Snack U.S.
Homemade Venison Jerky
Ingredients
  • 2 pounds lean ground venison or beef
  • 2 1/2 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 1/2 teaspoons barbeque seasoning
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon pepper
Instructions
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 until well combined. Cover the bowl with plastic wrap and refrigerate for 2 hours to allow the flavors to meld together.
2
Prepare your food dehydrator by lining its trays with plastic wrap. Take the venison mixture and spread it into a very thin layer on the prepared trays. Place the trays in the dehydrator according to the manufacturer's instructions and let it do its magic. After about 2 hours, the venison will have firmed up and be ready to be removed from its plastic wrap.
3
Cut the venison into strips, being careful not to tear it. Place the strips back onto the dehydrator racks and continue to dry them until they reach your desired level of dryness, which should take anywhere from 5 to 10 hours in total, depending on your machine's specifications.
4
Once the jerky is dry and ready to eat, remove it from the plastic wrap and use a paper towel to blot away any excess grease. Finally, store your delicious homemade jerky in the refrigerator in a jar with a tight-fitting lid to keep it fresh.