Originally Posted by
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Every batch of jerky I make is different.
That's mostly how I do it, a little experimenting never hurts. I do keep an approximate record of my ingredients for future reference. The recipe I posted above is my favorite.
I like mine hot, but the wife can't take too much spice, so I dehydrate in batches. Mild for her and to get mine spicy, I sprinkle on a little Tony Chachere's and flaked Red Pepper as I'm putting it onto the racks!