Beef Jerky 3

Course : Beef
Serves: 1
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5 pounds ground venison or ground beef -- (no fat)
1 1/2 teaspoons morton tender quick salt
8 teaspoons regular salt
2 teaspoons pepper
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 1/2 teaspoons cartamons spice
1 teaspoon oleo
3 teaspoons accent
1 ounce water -- (1/8 c.)
1 ounce liquid smoke -- (1/8 c.)

Preparation / Directions:

Mix all ingredients thoroughly; form into balls, about the size of a grapefruit. Place ball between large sheets of waxed paper or freezer paper. Roll to 1/4-inch thickness (no thicker). Remove waxed paper. Method 1: Place on ungreased cookie sheet. Put in oven on lowest possible heat from 4 to 8 hours or until dried to a leathery texture. Cut with large scissors into strips. Method 2: Place rolled out meat on shelves of dehydrator (Trim to fit shelves). Leave in dehydrator 8 to 10 hours or until leathery texture. Cut into strips.

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