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Italian Spiced Venison Jerky Recipe

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This recipe for Italian Spiced Venison Jerky is from The Rusch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds ground venison
1 1/2 teaspoons cure
2 Tablespoons canning salt
1 Tablespoon black pepper
2 Tablespoons dried basil
2 Tablespoons dried parsley
2 Tablespoons garlic powder
1 Tablespoon dried oregano
Directions:
Directions:
Thoroughly mix cure into meat. Refrigerate meat 24 hours. Combine salt and remaining seasonings and add to meat. Refrigerate 24 additional hours for flavors to set. Put meat onto dehydrator trays and dry to jerky consistency.

 

 

 

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