This is the best jerky recipe I have found! You can use either ground venison or beef!

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Recipe Summary

prep:
15 mins
cook:
5 hrs
additional:
10 mins
total:
5 hrs 25 mins
Servings:
15
Yield:
1 pound
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

81 calories; protein 14g 28% DV; carbohydrates 0.4g; fat 2.1g 3% DV; cholesterol 51.4mg 17% DV; sodium 894.7mg 36% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/11/2010
Very tasty and easy! I love it but don't like feeding my famiy the MSG. Has anyone tried this w/o the MSG?? Read More
(68)

Most helpful critical review

Rating: 3 stars
10/23/2013
I am allergic to MSG so I left it out and it tasted fine. The curing salt is sufficient to cure the meat especially if you cut the strips first and leave them in the mixture in the refrigerator overnight. Remember that with meat curing the goal is to cure all the way through not just the edges like smoking. And unless you want to dry your meat until they are like potato chips I am afraid this might be unsafe the way it is presented. Two hours is not enough time for the curing salts to penetrate so eat it quick! Read More
(2)
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/11/2010
Very tasty and easy! I love it but don't like feeding my famiy the MSG. Has anyone tried this w/o the MSG?? Read More
(68)
Rating: 5 stars
01/12/2008
have tried several recipes this is the besr Read More
(28)
Rating: 5 stars
12/28/2010
Best jerky recipe I have found so far! I left out the hot sauce because I don't like anything very spicy and wasn't sure. Still turned out excellent. I used elk and deer. Read More
(20)
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Rating: 4 stars
12/31/2017
My dad brought some ground venison down over Christmas and him and my husband set out to make jerky. They did not use MSG and added some jalapeno for some heat. This turned out pretty good. If your dehydrator does not come with a jerky gun I recommend investing in one. It makes things so much easier. I think this could use more seasoning and heat but overall a good recipe for ground venison jerky. Read More
(2)
Rating: 3 stars
10/23/2013
I am allergic to MSG so I left it out and it tasted fine. The curing salt is sufficient to cure the meat especially if you cut the strips first and leave them in the mixture in the refrigerator overnight. Remember that with meat curing the goal is to cure all the way through not just the edges like smoking. And unless you want to dry your meat until they are like potato chips I am afraid this might be unsafe the way it is presented. Two hours is not enough time for the curing salts to penetrate so eat it quick! Read More
(2)
Rating: 5 stars
11/16/2016
I did not add the msg and used a dehydrator. Delicious easy....can't wait to do some more! Read More
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Rating: 5 stars
11/26/2013
Very good recipe! Left out the msg and added red pepper flakes onion powder and Worcestershire sauce. Turned out awesome!! Read More