venison-jerky.json

{
    "directions": [
        "In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly.  Cover, and refrigerate for 2 hours.",
        "Line food dehydrator trays with plastic wrap.  Pat meat mixture into a very thin layer on the trays.  Place in dehydrator set according to manufacturers directions.  Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks.  Continue until the meat is done drying, about 5 to 10 hours total depending on machine.",
        "When finished, blot off any grease with a paper towel.  Store in the refrigerator in a jar with a tight fitting lid."
    ],
    "ingredients": [
        "2 pounds lean ground venison or beef",
        "2 1/2 teaspoons salt",
        "2 teaspoons monosodium glutamate (MSG)",
        "1 teaspoon hot pepper sauce",
        "2 teaspoons sugar-based curing mixture (such as Morton\u00ae Tender Quick\u00ae)",
        "1 1/2 teaspoons barbeque seasoning",
        "2 teaspoons water",
        "2 teaspoons hickory-flavored liquid smoke",
        "2 teaspoons garlic powder",
        "1/2 teaspoon pepper"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Venison Jerky",
    "url": "http://allrecipes.com/recipe/57829/venison-jerky/"
}