Dehydrator Jerky Recipe's?

[alecvg]

Have some cuts of venison I wanna make into jerky.  Have a nice dehydrator, any good recipes?

[JLS]

I've had the best luck using commercial mixes, like High Country.  You get preservatives that will help it keep without being refrigerated/frozen, if that's important to you.

I did make up my own mix one time, using Lawry's and a variety of peppers and seasonings.  However, I was too stupid to write it down as a I went and it got purged in my brain

[quadrafire]

I have one at home. I'll try to remember to hunt it up tonight.
I have had the itch to make a big batch. Thanks for the reminder. 

[alecvg]

Not a bad idea, excuse my rookie ignorance as I really have very little experience with this, is there a set time or temperature I should have it in there for/at? 

[MtnMuley]

I've tinkered with dehydrator recipes for a long time.  A few years ago it all came together.  I'll never make jerky in the smoker again.  To me, half the fun is making your own recipe, and altering it until every last person says the stuff is the best ever. 

[JLS]

Not a bad idea, excuse my rookie ignorance as I really have very little experience with this, is there a set time or temperature I should have it in there for/at?

That will depend on the thickness of your cuts and the ambient humidity.  Don't dry it too much, this is a common mistake at first.  When it cools, it'll be like Wheat Thin crackers.  It's a feel thing, take it out while it is still pliable and feels a little moist.

[quadrafire]

Not a bad idea, excuse my rookie ignorance as I really have very little experience with this, is there a set time or temperature I should have it in there for/at?

My dehydrator has a variable temp, something like 100-145 or so. I usually run it about 130 and check the jerky after say 6 hrs or so then hourly until they are the desired "doneness" I don't like them hard, but I don't like them rare either.
I try to place similar thickness meat strips on the same tray, then you can just remove a tray when done vs removing individual pieces.

[bowhunterforever]

I use high mountain seasonings and hamburger in the dehydrator. Makes for some tasty jerky, always use a little extra spice then what they call for.

[NRA4LIFE]

I've made probably 500 lbs of meat into jerky in mine.  I use all different kinds of recipes.  If you like it a little sweet/ teriyaki-like, just marinate the meat overnight in Yoshidas, enough to cover it all.  My main recipe calls for soy, worcestershire, water, garlic powder, onion powder, a lot of black pepper, some red pepper flakes, season salt and some prague #1 for the curing agent and one more secret ingredient.  I pepper all of this too before dehydrating.  In my experience, the ideal temperature in mine seems to be 105-110.  This will take anywhere from 8-12 hours to finish depending on thickness.  I keep testing it until it seems done enough (pliable yet).  Hope that helps.

[Netminder01]

Buy a smoker.  A dehydrator is fine and does the job but the flavor I get from my jerky is far better when I pull it off the smoker than I ever got with a dehydrator. It's really not even close.

The recipe is to taste.  I have a Chipotle marinade I let soak for a days after a few days of spicy pepper brine for my duck jerky that is money. 

Good luck!

[quadrafire]

I like NRA's mix of ingredients, but here is my basic one
3 cups Yoshida or soy or teryaki
1/4 cup liquid smoke (I usually use a bit less)
1/2 lb brown sugar
4-5 lbs meat
slice thinly marinate in bag or non reactive bowl overnight, pat dry and dehydrate 8-12 hrs depending on thickness.