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 http://groups.yahoo.com/group/1recipes_galore2007-smallappliance http://groups.yahoo.com/group/1Recipes_Galore2007-drinks Check them out

Contributed by :

 * World Recipes Y-Group