Venison Jerky

This is the recipe for ground venison jerky. It is best to use a rough (single grind) venison. The double ground venison used for burgers, etc, does not give the jerky the tougher texture that is preferred by most for jerky.

2 # ground venison - add some fat (Craig uses the ratio of 21# venison with 1-1.5 # beef suet)
3 Tbsp. Liquid Smoke
1 3/4 Tbsp. Morton's Tender Quick
1 Tbsp Sugar
1 tsp. coarse black pepper
1/2 tsp. garlic powder
1/2 tsp.onion powder
1/2 tsp. mustard powder
1/4 tsp. celery salt
1/2 tsp ground oregano
1 tsp. red pepper

Mix all dry ingredients except Tender Quick in a small bowl.

In large bowl, combine venison and liquid Smoke; add dry ingredients. Mix, add Tender Quick. Mix immediately and press into strips (or squeeze through Jerky gun).

Spray cookie sheet with PAM or other vegetable spray/use dehydrator racks.

Dry in oven or dehydrator at 165F for 8-12 hours or desired dryness.

Meat Strip Jerky

A.k.a. "Leather Jerky" -
I'm not sure where this recipe came from originally, or how much Dad modified it to his taste, but this is the recipe we've used for as long as I can remember.

3 # Venison (1/4" maximum thickness)
2/3 C  Worcestershire Sauce
2/3 C Soy Sauce
1 Tbsp. Lawry's
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
3 Tbsp. Liquid Smoke
1 tsp. Tabasco
1 Tbsp. red pepper

Mix all ingredients and marinate overnight 14 hours minimum.

Place in oven @170F and dry to taste, usually at least 12-16 hours.