LOCATION: Recipes >> Preserving Meats >> Jerky 44
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Jerky 44
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VENISON JERKY
1 lb ground venison (the less fat the better)
2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp white pepper
1/2 tsp garlic powder
1 tsp dry mustard
2 Tbsp brown sugar
3 tsp liquid smoke
2 tsp cure (optional)
Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll
mixture out between 2 sheets of plastic wrap or wax paper until it
is about 1/8 inch thick. Use a butter knife and cut meat into 1
inch wide strips 4-6 inches long.
Place strips on a rack or broiling pan (something that can drain)
and dry in the oven at 150 degrees for about 10 hours, turning
after the first 2 hours. Prop the oven door open about 3 inches
with an oven mitt to promote better circulation and drying.
Periodically blot the jerky strips with a paper towel if beads of
grease appear.
Test the jerky after 8 hours or so by taking a piece out of the
oven and letting it cool. Take a bite and test for texture. It
should be good and chewey, not mushy, not brittle.
If you are using a dehydrator, set to 140 degrees F; it should take
about 6-8 hours.
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