Venison Jerky

Venison Jerky
 * 1 Lb. Ground Venison (the Less Fat The Better), You Can Also Use a Thinly Sliced Roast
 * 2 Tsp. salt
 * 1/4 Tsp. cayenne pepper
 * 1/4 Tsp. white pepper
 * 1/2 Tsp. garlic powder
 * 1 Tsp. Dry mustard
 * 2 Tbsp. brown sugar
 * 3 Tsp. liquid smoke
 * 2 Tsp. Cure (optional)

Combine Ground Venison And All Spices. Mix Very Thoroughly. Roll Mixture Out Between 2 Sheets of Plastic Wrap or Wax Paper Until it is About 1/8 Inch Thick. Use a butter Knife And Cut Meat Into 1 Inch Wide Strips 4-6 Inches Long.

Set Your Dehydrator to 140 Degrees f; it Should Take About 6-8 Hours. Take a Bite And Test For Texture. it Should be Good And Chewey, Not Mushy, Not Brittle.

Jenn b Aka Mom2sam And Tiny

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