Ingredients

• 2 pounds lean ground venison or beef
• 2.5 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
• 1.5 teaspoons barbecue seasoning
• 1 teaspoon hot pepper sauce
• 0.5 teaspoons ground black pepper

Instructions

1. 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 thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
2. 2 Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
3. 3 Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.

Nutrition per serving