Subj : 6/12 Nat'l Jerky Day - 3
To   : All
From : Dave Drum
Date : Tue Jun 11 2024 07:32:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rufus Venison Jerky
 Categories: Game, Chilies, Herbs, Preserving
      Yield: 15 servings
 
      2 lb Lean ground venison
  2 1/2 ts Salt
      2 ts MSG
      1 ts Hot pepper sauce
      2 ts Morton Tender Quick
  1 1/2 ts Barbeque seasoning
      2 ts Water
      2 ts Hickory-flavored liquid
           - smoke
      2 ts Garlic powder
    1/2 ts Pepper
 
  In a large bowl, combine ground venison, salt, MSG, hot
  sauce, curing mixture, barbeque seasoning, water, liquid
  smoke, garlic powder, and pepper; mix thoroughly. Cover,
  and refrigerate for 2 hours.
  
  Line food dehydrator trays with plastic wrap. Pat meat
  mixture into a very thin layer on the trays. Place in
  dehydrator set according to manufacturers directions.
  Once the meat has firmed up, after about the first 2
  hours, remove it from the plastic, cut into strips, and
  replace onto the racks. Continue until the meat is done
  drying, about 5 to 10 hours total depending on machine.
  
  When finished, blot off any grease with a paper towel.
  Store in the refrigerator in a jar with a tight fitting
  lid.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A man without a god is like a fish without a bicycle.
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