Dehydrator jerky,,,,

[jmarriott]

hi mountain jerky cure and spice pepper flavor.

Just in the machine now after curing 36 hours. Should be some real tasty stuff for the upcoming season on the trail of more meat to make jerky. I only have about 4 more batches to get rid of last years deer and make room in freezer for more. Needless to say I will start another batch tomorrow. this one was 4 pounds wet. I am going to try a little A-1 in the next batch as I got a special offer of buy one bottle get one free on it. Might do a little hot since I have some nice hot sauce from last x-mas. Making room in the fridge with all the deer round left over is easy just don't know why I even waited this long.

My dehydrator seems to take quite a while to dry it out. It takes as long as in the smoker.

[Purebred Redneck]

Hi Moutain is pretty good stuff - seems like it's the most popular or only option here.

The dry mix is so much easier to clean up than the wet.

[jabba]

Yeah... but the wet is better.

Jabba

[jmarriott]

Ok give out the wet recipe. I am game so to speak.

I can do them outside on the smoker also. I know teriyaki, liquid smoke, honey, ect.

The hi mountain is ok and easy. The hardest thing is getting the spices right for the meat weight.