About 4 pounds of lean, boneless meat, sliced into 1/4 inch slices
produce about 1 pound of the final product. Cut across the grain.
My preference is beef or game meat, rather than pork, lamb, etc.
If using game meat, it is recommended to freeze for at least
60 days before processing.

Dry in a commercial dehydrator or oven, at a temp setting of 140 degr F.
The test I use to tell if it is done is to bend a piece. If it breaks
instead of bends, it's done. My experience is that most of it gets
devoured before it cools down much.

I am only including my personal favorite recipes. There are many!

Teriyaki Jerky
1/2 teasp salt 1/4 cup soy sauce
1/8 teasp pepper 1 lb lean meat, thinly sliced
1/2 teasp ground ginger
2 tablesp brown sugar

In a glass bowl, combine all ingredients (except meat). Place meat slices
in mixture, sloshing around so all sides get covered. Marinate 6-12 hours,
in covered bowl (refrigerate), sloshing liquid around occasionally. Dry.

Sweet & Sour Jerky
1 teasp salt 1 tablesp soy sauce
1/4 teasp pepper 1/4 cup red wine vinegar
1/2 teasp onion powder 1/4 cup pineapple juice
1 clove garlic, crushed 1 lb lean meat, thinly sliced
3 tablesp brown sugar

Ditto.

Western Barbeque Jerky
1 teasp salt 3 tablesp brown sugar
1/4 teasp pepper 1/3 cup red wine vinegar
1/8 teasp cayenne 1/3 cup catsup, ketchup or whatever you have
1 teasp onion powder 1 lb lean meat, thinly sliced
1/2 teasp garlic powder
1 teasp dry mustard

Ditto.

Jerky

I have 2 jerky recipes which I use for venison jerky. The first is to be
used with ground beef or jerky, and the 2nd is for beef/venison strips.

Both are DELICIOUS. Either could be made HOT by adding some red pepper,
tabasco, or something.

Both can be made either in the oven or in a dehydrator. I have done both;
both ways works well, but the dehydrator is faster.

VENISON JERKY

1 lb. ground venison (the less fat the better)
2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/2 tsp. garlic powder
1 tsp. dry mustard
2 Tbsp. brown sugar
3 tsp. liquid smoke
2 tsp. cure (optional)

Combine ground venison and all spices. Mix VERY THOROUGHLY. Roll mixture out
between 2 sheets of plastic wrap or wax paper until it is about 1/8 inch thick.
Use a butter knife and cut meat into 1 inch wide strips 4-6 inches long.

Place strips on a rack or broiling pan (something that can drain) and dry in
the oven at 150 degrees for about 10 hours, turning after the first 2 hours.
Prop the oven door open about 3 inches with an oven mitt to promote better
circulation and drying. Periodically blot the jerky strips with a paper
towel if beads of grease appear.

Test the jerky after 8 hours or so by taking a piece out of the oven and
letting it cool. Take a bite and test for texture. It should be good and
chewey, not mushy, not brittle.

If you are using a dehydrator, set to 140 degrees F; it should take about
6-8 hours.

SAVORY JERKY

Beef or venison, cut into 1/4 inch thick strips, preferrably WITH the grain.
1 10 oz. bottle Worcestershire sauce
1 10 oz. bottle Soy sauce
1.5 oz. Wright's Liquid Smoke

Mix Worcester, Soy, and Liquid Smoke together. Marinade the beef or venison
strips in this mixture overnight. Dry in a 150 degree oven for 6-8 hours, or
until dried to desired dryness.

If you are using a dehydrator, set to 140 degrees F; it should take about 4-6
hours.