VENISON JERKY from SAUSAGE
Mix 5# SWRR- Venison or elk sausage thoroughly with 1 tablespoon Mortons Tenderquick cure per pound of meat.
Place in clean plastic bag, seal and refrigerate for 6-8 hours to cure. If making large batches, remix every 2-3 hours.
Use jerky shooter to produce strips and put in dehydrator. Dry for 8-12 hours, depending on desired doneness.