http://cookshack.publishpath.comSun, 22 Nov 2009 09:03:08 GMThttp://cookshack.publishpath.com/ground-venison-jerkyThu, 20 Dec 2007 21:56:55 GMTCookshack

5# ground venison (may substitute ground beef)

1/4 cup of Tenderquick (a commercial dry brine found in most grocery stores)

2 Tablespoons black pepper

2 Tablespoons garlic pepper

2 Tablespoons marjoram

3 Tablespoons accent

4 Tablespoons Worcestershire Sauce (Lea and Perrins)

1/2 Tablespoon cayenne pepper

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: approximately 3 lbs. jerky]]>http://cookshack.publishpath.com/ground-venison-jerky