Found it about a month ago at gander mountain! It was half off $$$$ I couldn't resist and it works great!
Winged the marinade completely Liquid hickory smoke, garlic powder, onion powder, Soy sauce, worschester , brown sugar, kung pow powder from my garden, salt, pepper, and paprika. A shot of 9 year barrel aged whisky I'm gonna let it go overnight and start it at 125f in the oven with the door cracked. Takes about 9hrs to dehydrate and cook. It's too cold to mess with a smoker.
Should be gooder! Let us know how that turns out. I winged the marinade myself the first time when i first started making jerky. It's always a little different, but always really good.
I used to make it all the time but I have been lazy. The slicer fixed that problem lol. It works great!
Hope it's not too salty. Co-worker has been bringing some really salty venison jerky to worky, it's good but I think after 1 pieces I've exceeded my daily intake of sodium. "Light" soy sauce does help with that problem.
Pete, I made some today! SmokeyTheBear sent me this link: Doc's Best Beef Jerky Recipe I alter it to low sodium soy, and I use half the salt. I marinade it overnight. I'm using Top Round that I have the butcher cut for me. I put it on stainless steel racks and set the oven for 180F for 3.5 hrs. Then let the over cool down with the jerky in it. I bag it up and refrigerate. It is good at first but better after it has set a week. I'll eat a couple pieces and an apple for lunch.
Hmm I may try that this time. 180 3.5 hours hmm.... Do you crack the oven door while your dehydrating it?
It's hard to judge the salt on jerky. The Kat batch I made is awesome, but a tad too salty. Not horribly salty, but a little more than I like. It's spicy, so you need a drink after a piece anyway.
I don't use a drip pan just put the meat racks right on the oven racks and line the oven rack below with foil to catch the drips, really speeds up the drying, more air flow around the meat.
I'm OCD about keeping my oven clean I did that with pizza once and found myself scrubbing the rack clean an hour later... Wasn't really that dirty but...
We hang the jerky with toothpicks right on the oven rack and jam a spoon in the door so it's cracked open and usually let her run overnight. Make up a drip tray on the bottom out of foil for easy cleaning. I've got a dehydrator but have only used it for apple chips
That marinade recipes darn close to ours might have to give that a shot we don't have the onion powder or meat tenderizer in ours
