Smoky Venison Jerky
Smoky Venison Jerky recipe
Yield
16 servingsPrep
5 minCook
36 hrsReady
60 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
venison
sliced super thin |
|
| 1 | bottle |
liquid smoke
|
*
|
| ½ | cup |
black pepper
|
*
|
| ¼ | cup |
seasoned salt
|
|
| ⅓ | cup |
onion powder
dry |
*
|
| 1 | dash |
lemon pepper
|
*
|
| 1 | dash |
paprika
|
*
|
| 2 | tablespoons |
garlic powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
venison
sliced super thin |
|
| 1 | bottle |
liquid smoke
|
*
|
| 118 | ml |
black pepper
|
*
|
| 59 | ml |
seasoned salt
|
|
| 79 | ml |
onion powder
dry |
*
|
| 1 | dash |
lemon pepper
|
*
|
| 1 | dash |
paprika
|
*
|
| 3E+1 | ml |
garlic powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
Use a large container with lid.
Mix all ingredients (vary spice to your taste).
Add meat. Shake well. Refrigerate 24 to 48 hours shaking often.
Spread in dehydrator.
This takes usually about 36 hours.
