Ingredients

How to make it

  • Combine the ground venison, canning salt and Tender Quick, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day.
  • When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can.
  • To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you’re drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.

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Reviews & Comments 3

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    " It was excellent "
    jenniferbyrdez ate it and said...
    5 lbs! How many cubs are you making over there Grizz? Sounds yummy.
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    " It was excellent "
    chefelaine ate it and said...
    Do you have to dance the Hula when you eat this? LOL! HIGH FIVE!
    ~:+D
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  • suetauscher 5 years ago
    This one sounds good too.
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