Simple Way to Muntjac Venison

Venison Jerky

Venison meat is a flavoursome and low fat red meat.

Recipe Summary Venison Jerky

This is the best jerky recipe I have found! You can use either ground venison or beef!

Ingredients | Muntjac Venison

2 pounds lean ground venison or beef

2 ½ teaspoons salt

2 teaspoons monosodium glutamate (MSG)

1 teaspoon hot pepper sauce

2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)

1 ½ teaspoons barbeque seasoning

2 teaspoons water

2 teaspoons hickory-flavored liquid smoke

2 teaspoons garlic powder

½ teaspoon pepper

Directions

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.

Info | Muntjac Venison

prep: 15 mins cook: 5 hrs additional: 10 mins total: 5 hrs 25 mins Servings: 15 Yield: 1 pound

TAG : Venison Jerky

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