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1 lb. ground venison (the less fat the better)
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 tsp. dry mustard
2 Tbsp. brown sugar
3 tsp. liquid smoke
2 tsp. cure (optional)
Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll mixture
out between 2 sheets of plastic wrap or wax paper until it is about 1/8
inch thick. Use a butter knife and cut meat into 1 inch wide strips 4-6
inches long.
Place strips on a rack or broiling pan (something that can drain) and
dry in the oven at 150 degrees for about 10 hours, turning after the
first 2 hours. Prop the oven door open about 3 inches with an oven mitt
to promote better circulation and drying. Periodically blot the jerky
strips with a paper towel if beads of grease appear.
Test the jerky after 8 hours or so by taking a piece out of the oven and
letting it cool. Take a bite and test for texture. It should be good and
chewey, not mushy, not brittle.
If you are using a dehydrator, set to 140 degrees F; it should take
about 6-8 hours.
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