5 lbs. venison or beef burger
1/4 c. of Tenderquick (a commercial dry brine found in most grocery stores)
2 Tbs. black pepper
2 Tbs. garlic pepper
2 Tbs. marjoram
3 Tbs. accent
4 Tbs. Worcestershire Sauce (Lea and Perrins)
1/2 Tbs. 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 140ºF. Remove from smoker and blot excess fat with paper towel. Flip meat over on new wax paper. Smoke for 1 hour more at 140ºF. Remove jerky. Cut into strips and serve.
Yield: 3 lbs. jerky |