Flavor was good, wasn't real sure how much to marinade either... How do you slice your meat for jerky? (I realize that could be a whole tutorial... lol)
Before I had a slicer, I used a knife ... it would be thicker back then but thick is chewy ... now I use a slicer ... I got it for Christmas .. I think the fam payed $80 for it... If you use sliced meat, use 2 cups of marinade for 3 pounds of sliced venison ... put in a ziploc bag for a day or 3 and dry...I bet it would even be better done in a smoker ... as long as you don't over dry it
You have no idea how much I'm looking forward to it, Tony. :D Expect a text from me week after next while I'm in Ohio.
Man that looks good!! Going to have to make up another batch of your famous jerky tony, its been way too long.
Sounds to me like your trying to make a Venison Slim Jim! If you want chewy jerky with ground meat you need to buy a cure for it. The cure is basically a mixture of salt and other sodiums. It will disinfect it and you can dehydrate it alot less and it will be safe to eat. I bought some cure at Cabelas and it was awesome!! You have to evenly sprinkle the cure over all the meat, mix it and then let it sit for 24 hours covered in the fridge. Then you can dehydrate in the oven or dehydrater. I tried the oven because it it said it would only take 2 hours at 200 degrees with the door open a crack. It came out great and I will definitely be getting more. I used the cure on 1/4 inch thick strips of Venison Sirloin. MMMMMMMMMMM
I have six days off starting November 7th, I may be taking a trip to Gander to buy a dehydrator ahead of time. Thanks for the recipe Tony.