RE: favorite venison jerky recipe
Mine is a bit different but the cut is about 1/4" thick.
1 medium jar of mild bannana pepper juice (just the juice)
1/4 to 1/2 jar of bread and butter pickle juice (just juice)
1 ts cheyenne pepper
1 tbs black pepper
1 tbs cajun seasoning
1 cup of soy sauce
1 ts garlic powder
1/2 ts liquid smoke
2 8oz. glass's of water
1/3 cup of worcester sauce
1/4 cup of coke (tenderizer)
I really enjoy the flavor and let it soak for a day or more depending on how much flavor you are looking for. I dry it for about 4 hours then flip the meat on the dehydrator to even the drying. Normally takes about 8 hours. You can adjust accordingly to your pepper prefrence.