This recipe for blueberry scones is so simple to make and is always a big hit, although I’m not sure where I found it initially. The recipe is simply too excellent to keep to yourself after receiving so many requests for it.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs |
| Additional Time: | 10 mins |
| Total Time: | 5 hrs 25 mins |
| Servings: | 15 |
| Yield: | 1 pound |
Ingredients
- 2 pounds lean ground venison or beef
- 2 ½ teaspoons salt
- 2 teaspoons monosodium glutamate (MSG)
- 1 teaspoon hot pepper sauce
- 2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 ½ teaspoons barbeque seasoning
- 2 teaspoons water
- 2 teaspoons hickory-flavored liquid smoke
- 2 teaspoons garlic powder
- ½ teaspoon pepper
Instructions
- 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.
Nutrition Facts
| Calories | 81 kcal |
| Carbohydrate | 0 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 895 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Just love it. Great app
My dad brought some ground venison down over Christmas and him and my husband set out to make jerky. They did not use MSG and added some jalapeno for some heat. This turned out pretty good. If your dehydrator does not come with a jerky gun I recommend investing in one. It makes things so much easier. I think this could use more seasoning and heat but overall a good recipe for ground venison jerky.
I did not add the msg and used a dehydrator. Delicious, easy….can’t wait to do some more!
Very good recipe! Left out the msg and added red pepper flakes, onion powder, and Worcestershire sauce. Turned out awesome!!
I am allergic to MSG so I left it out and it tasted fine. The curing salt is sufficient to cure the meat, especially if you cut the strips first and leave them in the mixture in the refrigerator overnight. Remember that, with meat curing, the goal is to cure all the way through, not just the edges like smoking. And unless you want to dry your meat until they are like potato chips, I am afraid this might be unsafe the way it is presented. Two hours is not enough time for the curing salts to penetrate, so eat it quick!
Best jerky recipe I have found so far! I left out the hot sauce because I don’t like anything very spicy and wasn’t sure. Still turned out excellent. I used elk and deer.
Very tasty and easy! I love it, but don’t like feeding my famiy the MSG. Has anyone tried this w/o the MSG??
have tried several recipes this is the besr