1. Should I rinse the meat off with water before dehydrating or wipe down with paper towels to get the marinade off?
No you do not want to take it off. I do not wipe it down.
2. Whats a real good recipie for jerky? Right now, I am marinating the following.
Well I dont know about the ketchup in it, but its a start. Did you find this some where or just come up with it? Do a search on jerky then look at what others use. Start with some of the liquid and add your own fav. spices. Do not go hog wild with salt or salty things.
3. Should I wait and see how it tastes before putting crushed peppers on. I am not a huge fan of flaming hot things. But like a nice kick.
If you want to use crushed pepper place it in your marinade. Your first batch should be a small one. Make notes of what and how much you put in. I tryed the dry spice on the wet meat, did not work and dumped the whole thing. I found a spice and I dont have it at hand now, but I will post it later, that gives a nice kick
4. Also, I do not understand the cure stuff? Do I put this on before hydrating? Is it nessessary or just dry it the way it is?
What are you talking about? Where did you get this? If it came with the excaliber dehydrator? If so post what it is telling you to do here
5. Is the cure just to preserve it longer, or flavor or is my marinade the cure?
6. Lastly, anybody else have this excaliber 9 rack model? It says just takes 4-6 hours. But everything i have seen takes like 15 hours. What do you think of it? Not sure if i need that much room for dehydrating. Maybe the 4 rack would be better. Will it dry just as quick as the 9 rack?
Is this a round plastic or a larger dehydrator? Me I use a little round plastic thing, ? on brand or name. I started with just one rack as I did not want to waste the meat. After I found what I liked, I added 2 more but then the kids found out about it and I added 3 more for a total of 6. Its hard to tell you how I do mine becouse I do not know what you have. On top and bottom of mine there is a place that you can open and close. I start with mine full open to allow steam to excape. I rotate the racks every hr for 6 hrs. then I close the close the slides half way and let the meat cook about 2 hrs before rotate. Then 3/4 closed and 4 hrs. By this time most of the mosture is out and I close it all the way. I look for liquid on the top and if I see it I crack the top open for a little while then close it again. I keep rotating and start taking racks off. I add that meat to other racks as you have lots of room to add to each rack now. My kerky is usually ready in 24 hrs. KEY ITEM TAKE ALL FAT OFF MEAT! ALL MEANS ALL AND THATS WHAT ALL MEANS.
7. A friend recommends not doing the strips of meat cause too time consuming, but only using deer burger and the jerky shooter. What do you guys think? Would it be chewy?
I have never used a shooter. I have a slicer and it is well worth the time. Do not rush these things. If you dont have a slicer use a knife and slightly freeze the meat. Dont cut it too thin becouse you will loose about 1/2 the size of the meat.
I do not use chewy jerky. Mine is dry. If you want look at the "Just for fun" post. You are welcome to ask questions and even enter. Good luck, Rick
1/4cup soy
1/4 cup worchester
1/2 teaspoon garlic powder
1/2 teaspoon course pepper
1/2 cup ketchup [/quote]