5 lbs ground venison
3.8 oz jerky seasoning (we use Watkins brand)
1 oz curing salt.
Mix venison and seasoning. Let stand overnight in refrigerator. Mix second time to make sure cure and seasoning is mixed with the meat. Form ground meat and put in dehydrator on high, 145 degrees, for 8 to 10 hours. Do not let meat over dehydrate.