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jerky????

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PolarBear:
Cut into strips or chunks, soak overnight in Yoshida's Teriyaki sauce, drain, sprinkle with coarse black pepper and dehydrate.  That's all i do and it turns great.  It doesn't last long so make a bunch.

Bscman:

--- Quote from: PolarBear on August 23, 2008, 11:16:54 PM ---Cut into strips or chunks, soak overnight in Yoshida's Teriyaki sauce, drain, sprinkle with coarse black pepper and dehydrate.  That's all i do and it turns great.  It doesn't last long so make a bunch.

--- End quote ---

I tried this same, basic recipe 2 years ago...only I smoked it rather than dehyrdated it.
Turned out pretty darn good--I'd definitely do it again, if I wasn't still on the quest for the *perfect* recipe.

pendoreilleadventures:
This is the recipe we use for mixing 4-5 lbs of ground deer meat. It's called Cliff's Fantastic Jerky, and i found it on the Web: 1 cup of Worcestershire sauce 1 cup of Soy Sauce 1.5 Tablespoon Salt 1.5 Teaspoon of Black Pepper 1.5 Teaspoos each of Garlic and Onion POWDER (NO SALT) 1.5 Tablespoon of Liquid Smoke (OPTIONAL) Let it marinate after mixing it with the meat for a day or so, then dehydrate it. sounds good

WAcoyotehunter:
we grind the meat and use the 'jerky gun'.  the Nesco brand mix is the best and easiest we've found. 

downyonderbbq:
lets ask are you dehydrating ???Or using a smoker????? What temp????? And what do you want to jerk[type of meat]

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