| | Ground Venison Jerky
5 pounds of ground venison
1 1/2 teaspoon of Morton's Tender Quick salt
9 teaspoons of table salt
2 teaspoons of black pepper
2 teaspoons of garlic powder
1/2 teaspoon of cayenne pepper
1 1/2 teaspoon of cardamom
1 teaspoon of Accent seasoning
1 ounce of liquid smoke
1 ounce of water
Mix ground venison with spices. Roll meat between sheets of waxed paper into 1/4 inch thickness. Mix liquid smoke and water; brush on meat. Bake at lowest degree of heat on your oven control for 3 to 4 hours. When meat is dry, cut in strips, place in covered container and store in dry place. Or use a Dehydrator & follow manufactures instructions. |
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