Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- -- 5 pounds ground venison or ground beef -- (no fat) 1 1/2 teaspoons morton tender quick salt 8 teaspoons regular salt 2 teaspoons pepper 2 teaspoons garlic powder 1 teaspoon cayenne pepper 1 1/2 teaspoons cartamon's spice 1 teaspoon oleo 3 teaspoons accent 1 ounce water -- (1/8 c.) 1 ounce liquid smoke -- (1/8 c.)

Instructions Jump to Ingredients ↑

  1. Preparation : Mix all ingredients thoroughly; form into balls, about the size of a grapefruit. Place ball between large sheets of waxed paper or freezer paper. Roll to 1/4-inch thickness (no thicker). Remove waxed paper. Method 1: Place on ungreased cookie sheet. Put in oven on lowest possible heat from 4 to 8 hours or until dried to a leathery texture. Cut with large scissors into strips. Method 2: Place rolled out meat on shelves of dehydrator (Trim to fit shelves). Leave in dehydrator 8 to 10 hours or until leathery texture. Cut into strips.


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