I've got one, this recipe is really good. I just pack it into a jerky shooter and make it into 2" logs and smoke it. You can also do it in the oven. There is no casing, it's like a summer sausage. People love this stuff. My buddys eat it all before I can get any. I've learned to set some aside for myself.
1.5 lb venison
1.0 lb round beef
1/2 tsp garlic powder
1.5 tbl kosher salt
1/2 tbl onion powder
1.5 tbl pepper
1 tbl paprika
1/2 tbl mustard seed
1/2 tbl liquid smoke
1/2 tbl prague powder or instacure
1/2 cup ice water
Grind the venison, add the beef, put all the spice in the ice water and pour into the meat as you mix by hand. Mix for at least 2 min. Put in a covered bowl in the fridge for 1-3 days. Take it out and either hand form 2" logs or cram it into a jerky shooter then take the end off and shoot out the log. This makes it tighter and easier to slice without crumbling. Wrap the logs in foil shiny side in and poke several holes in them for drainage. Put the logs on the racks with a drip pan on a rack below. bake at 350 for 1.5 hrs. I smoke mine in an electric smoker for @ 4-5 hrs depending on the outside temp. Allow it to cool and dig in. This is way better than any jerky you could make. I forgot to say that if I smoke it I leave the logs uncovered and put foil under them and poke holes for drainage.
