Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Smoke | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb ground venison (the less fat the better), you can also use a thinly sliced roast
- 2 tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp white pepper
- ½ tsp garlic powder
- 1 tsp dry mustard
- 2 tbsp brown sugar
- 3 tsp liquid smoke
- 2 tsp Cure (optional)
Directions
Combine ground venison and all spices.
Mix very thoroughly.
Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about ⅛ inch thick.
Use a butter knife and cut meat into 1 inch wide strips 4 – 6 inches long.
Set your dehydrator to 140°F; it should take about 6 – 8 hours.
Take a bite and test for texture. It should be good and chewy, not mushy, not brittle.
Category:Venison Recipes
Category:Brown sugar Recipes
Category:Garlic powder Recipes
Category:Lemon extract Recipes
Category:Mustard seed Recipes
Category:White pepper Recipes
Category:World Recipes