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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 300 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison	2	pounds	ground lean	-	-	-	-
salt	2 1/2	teaspoons		-	-	-	-
monosodium glutamate	2	teaspoons		-	-	-	-
pepper sauce	1	teaspoon		-	-	-	-
barbeque seasoning	1 1/2	teaspoons		-	-	-	-
water	2	teaspoons		0.0	0.0	0.0	0.0
liquid smoke	2	teaspoons	hickory-flavored	-	-	-	-
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.