MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rufus Venison Jerky
Categories: Game, Chilies, Herbs, Preserving
Yield: 15 servings
2 lb Lean ground venison
2 1/2 ts Salt
2 ts MSG
1 ts Hot pepper sauce
2 ts Morton Tender Quick
1 1/2 ts Barbeque seasoning
2 ts Water
2 ts Hickory-flavored liquid
- smoke
2 ts Garlic powder
1/2 ts Pepper
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.
RECIPE FROM:
http://allrecipes.com
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