Venison Jerky

Description
Contributed by Jenn B aka Mom2Sam and Tiny via World Recipes Y-Group

Ingredients

 * 1 lb ground venison (the less fat the better), you can also use a thinly sliced roast
 * 2 tsp salt
 * ¼ tsp cayenne pepper
 * ¼ tsp white pepper
 * ½ tsp garlic powder
 * 1 tsp dry mustard
 * 2 tbsp brown sugar
 * 3 tsp liquid smoke
 * 2 tsp Cure (optional)

Directions

 * 1) Combine ground venison and all spices.
 * 2) Mix very thoroughly.
 * 3) Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about ⅛ inch thick.
 * 4) Use a butter knife and cut meat into 1 inch wide strips 4 – 6 inches long.
 * 5) Set your dehydrator to 140°F; it should take about 6 – 8 hours.
 * 6) Take a bite and test for texture. It should be good and chewy, not mushy, not brittle.