Venison Jerky

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



Ingredients

 * 1 lb. ground venison
 * 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

Directions

 * 1) Combine ground venison and all spices. Mix very thoroughly.
 * 2) Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about ⅛ inch thick.
 * 3) Use a butter or chef's knife and cut meat into 1 inch wide strips 4 – 6 inches long.
 * 4) Set the dehydrator to 140°F; it should take about 6 – 8 hours.
 * 5) Take a bite and test for texture. It should only be good and chewy, never mushy, and never brittle.