Beef/Venison Jerky

• 5 lbs ground beef or 5 lbs ground venison
• 2 tablespoons mortons tender quick salt
• 13 tablespoon fresh coarse ground black pepper
• 12 tablespoon garlic powder
• 14 cup soy sauce
• 14 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 12 tablespoon liquid smoke
• 1 teaspoon cayenne pepper

1. Mix all ingredients.
2. Pour over meat and mix well.
3. Put it in the fridge overnight.
4. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky.
5. Usually takes about 7 hours to dry.

ground beef, mortons tender, fresh coarse ground black pepper, garlic, soy sauce, worcestershire sauce, brown sugar, liquid smoke, cayenne pepper

Taken from www.food.com/recipe/beef-venison-jerky-138017 (may not work)