Beef/Venison Jerky
"I finally wrote down the exact amounts I used to get some great tasting jerky! The cayenne pepper is optional as it does spice it up a bit. The kids love it and its better than feeding them twinkees."
- Ready In:
- 7hrs 15mins
- Ingredients:
- 9
- Yields:
-
2-3 lbs.
ingredients
- 5 lbs ground beef or 5 lbs ground venison
- 2 tablespoons mortons tender quick salt
- 1⁄3 tablespoon fresh coarse ground black pepper
- 1⁄2 tablespoon garlic powder
- 1⁄4 cup soy sauce
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1⁄2 tablespoon liquid smoke
- 1 teaspoon cayenne pepper
directions
- Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I just spent 2 hours looking for this recipe It was the only one I use to make, at least 10 years ago. When I finally gave up and came to the Zaar I was thrilled to find this. Thank you. It is the best jerky recipe ever. I have made it with ground beef, ground venisonm, and ground elk.
RECIPE SUBMITTED BY
Hunter, love wild game. I do 98% of the cooking at home (she bakes.) Much to my wife's chagrin, I'm not a calorie counter, but I have learned to adjust some of my recipies to be Weight Watchers friendly. Work as a deputy bailiff during the day and take care of the kids at night. Wish I could post more recepies, but I just don't keep track of how much stuff I put in things. Thanks for all your recipies, though.