|My Knight running the meat strips onto the dehydrator tray.|
See the Meat & Sauce mixture on the left.
We first ground up the venison to the texture of hamburger meat. This makes the jerky more tender. Then we mixed brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, onion powder, and pepper together until we had a Teriyaki kinda of flavor. Please, don't ask me how much....it was all a guess. But there are lots of recipes on the Internet or recipe books, if you are looking for a specific flavor or guide.
|Meat in the dehydrator ready for drying.|
No to appetizing yet ~ But will soon be.
End result, delicious ~ NO Preservatives ~ Venison Jerky. Which will not last very long in this house.