Venison Jerky Recipe

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.