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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 5# ground venison (may substitute ground beef)
1/4 c. of Tenderquick (a commercial dry brine found in most grocery stores)
2 Tbs. black pepper
2 Tbs. garlic pepper

2 Tbs. marjoram
3 Tbs. accent
4 Tbs. Worcestershire Sauce (Lea and Perrins)
1/2 Tbs. cayenne pepper
How To Prepare: Mix ground meat and seasonings. Roll out on wax paper to fit your smoker to 1/8" thick.
Smoke for 2 hours at 140°F. Remove from smoker and blot excess fat with paper towel. Flip meat over on new wax paper.

Smoke for 1 hour more at 140°F. Remove jerky. Cut into strips and serve.

Yield: 3# jerky
Preparation Time: 4 hours
Effort (Easy, Average, Difficult): Average

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