Posted By: Nicole Griffith (VIEW COUNT: 6820) PRINT
5 lbs. ground venison
1 1/2 tsp. quick salt
3 T. salt
2 tsp. black pepper
2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. ground cardamon
1 tsp. marjoram
2 tsp. Accent (MSG)
1 oz. liquid smoke
1 oz. water
1 oz. vinegar
Mix quick salt, salt, black pepper, garlic powder, cayenne pepper, cardamon, marjoram, & Accent together.
Mix this with the ground meat.
Roll this meat mixture between 2 sheets of waxed paper to 1/4" thick.
Cover cookie sheet with foil and place meat on cookie sheet after removing from waxed paper.
Mix liquid smoke, water, and vinegar - brush this on meat
Bake on lowest setting of oven for 3-4 hours with door of oven slightly open.
Turn meat over about 1 time each hour while drying.
Cookie sheets can be stacked criss-crossed in oven for drying a large quantity of meat.
After the meat is dry, cut into 1" wide strips.
Store in a tightly covered container.