Thread: Deer Jerky in my new dehydrator

2-2.5oz of hickory liquid smoke,
1/3 bottle of worchestershire sauce(lea and perrins),
2.5 teaspoons of fine sea salt, a few drops of soy sauce(kinkymans),
1.5 tablespoons of tonys.

Mix

1.5 lbs of backstrap(sliced about 1 inch wide and a little less than 1/4 in and ever how long you want, usually about 5 - 6 in. rinse meat thouroughly and soak in fridge overnight, rinse again getting all the blood out. then rinse one more time for good measure.

put meat in your wifes large mixing bowl(about the size of a regular round crock pot). now add the seasoning mix listed above. add in a bit of water as needed. stir and distribute the season good. Add water in the bowl to where the meat is just covered and stir for a few seconds.

marinate overnight

place strips of meat on dehydrator and turn it on.
for the old men with few to no teeth or dentures 6.5 hours will produce a soft jerky where you can gum it to death. 7 hours is about where i like it, 7.5 hours is still good and has a good chew to it. over 8 hours and it will break like a dried twig.


If you try it and like it let me know.
Happy Hunting and Happy New Years