Beef/Venison Jerky

I finally wrote down the exact amounts I used to get some great tasting jerky! The cayenne pepper is optional as it does spice it up a bit. The kids love it and its better than feeding them twinkees.

• Ready In: 7 hrs 15 mins
• Yields: 2-3 lbs.

Ingredients

• 5  lbs ground beef or 5  lbs  ground venison
• 2  tablespoons  mortons tender quick salt
• 1⁄3 tablespoon fresh coarse ground black pepper
• 1⁄2 tablespoon garlic powder
• 1⁄4 cup soy sauce
• 1⁄4 cup Worcestershire sauce
• 2  tablespoons brown sugar
• 1⁄2 tablespoon liquid smoke
• 1  teaspoon cayenne pepper

Directions

1. Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry.