Venison Jerky Recipe
Servings: 12
Ingredients
- 5 pound grnd venison
- 3 teaspoon Morton's Tender Quick (optional)
- 6 teaspoon salt
- 2 teaspoon garlic pwdr
- 2 teaspoon black pepper
- 1 teaspoon red pepper (optional)
- 1 teaspoon marjoram
- 3 teaspoon Accent
- 2 teaspoon Season-All
- 2 teaspoon Worcestershire sauce
- 3 teaspoon liquid smoke
Directions
- Mix meat and spices except liquid smoke; put all spices in at once and mix. Take out meat the size of an orange. Roll between 2 pcs of waxed paper, 18 to 1/4 inch thick. Put on cookie sheet, paper and all. Remove top piece of wax paper and mix 3 tsp. liquid smoke and 3 tsp. water. Brush on jerky proportionately. Bake at 100 degrees for 4 to 5 hrs.
- Take out of oven, turn over, remove wax paper, and brush this side with liquid smoke. Bake 4 to 5 hrs more. When edges start to curl, cut edges off. When middle is done, cut into strips. Can also be frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 12 servings | |
| Calories 357 | |
| Calories from Fat 140 | 39% |
| Total Fat 15.55g | 19% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 1901mg | 79% |
| Potassium 707mg | 20% |
| Total Carbs 0.8g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.22g | 0% |
| Protein 50.11g | 80% |
