Jerky, Ground, Cured, Venison or Beef, Jeff's (#2), Sweet

Ingredients

Meat

• 2.27 kg Lean Venison

Dry Rub

• 170 g Worchester Sauce
• 113 g Water
• 79 g Molasses
• 158 g Brown Sugar
• 8.7 g Coarse Black Pepper
• 10 g Ginger Powder
• 18 g Onion Powder
• 12.5 g garlic powder
• 6.0 g Pink Salt (6.25% Sodium Nitrite)
• 19.6 g MSG (Accent) - AWESOME flavor enhancer!!!
• Try 45 g Liquid Smoke

Make it Spicy

• A couple tsp cayenne, etc. right before going into the dehydrator

Directions

1. Mix Dry Rub Ingredients in a bowl.

Now add venison and mix it all up

1. Once mixed, put it into a big ZipLoc Baggie and into the fridge for at least 12 hours
2. Next day:
3. Load up the Jerky Cannon
4. Make jerky on the trays

Put into the dehydrator at 165 for about 7 hours

1. When done, let them cool before bagging to keep out moisture.
2. Can cut them with sheers or knife to “baggie size” depending on which vacuum bags you are using.
3. Freeze.

Notes

1 kg ~ 2.2 lbs

2.27 kg ~ 5 lbs