Jerky Recipe
5lbs ground venison
5lbs ground beef
2 tbls black pepper
4 tbls worstershire sauce
1 tbls salt
10 tbls teriaki sauce
8 tbls brown sugar
2 tbls white sugar
2 tbls garlic
2 tsp instacure
3 tbls sausage tang
Mix together everything but the sausage tang, then mix into the meat.
Then add the sausage tang.
Use a jerky gun to make the strips.
Into the dehydrator at 165 degrees for about 5 hrs.
Then into the smoker for 6-8 hours of cold smoke.
Ready to cut and package.
5lbs ground venison
5lbs ground beef
2 tbls black pepper
4 tbls worstershire sauce
1 tbls salt
10 tbls teriaki sauce
8 tbls brown sugar
2 tbls white sugar
2 tbls garlic
2 tsp instacure
3 tbls sausage tang
Mix together everything but the sausage tang, then mix into the meat.
Then add the sausage tang.
Use a jerky gun to make the strips.
Into the dehydrator at 165 degrees for about 5 hrs.
Then into the smoker for 6-8 hours of cold smoke.
Ready to cut and package.