well this year i had a whole doe cut up into jerkey except the back straps, and i went outand bought a dehydrator and i just cant seem to find a good jerkey recipie..So if anyone would like to share one it would be greatly appricated..

This is one I have used and like. It is my variation of a recipe that my Dad came up with.

1st soak the meat in cold salt water for at least a couple of hours to remove any blood.

Marinade.

1 cup Worechestershire sauce (I like French's)
1/2 cup Soy Sauce
1/4 cup Liquid Smoke
1teaspoon Garlic Powder
1 teaspoon Onion Powder
2 teaspoonBlack Pepper

It seems to work better if you mix the marinade up in a bowl, then pour it over the meat in a gallon zip-lock. The longer it is in there, the fuller the flavor will be. One gallon bag usually does about 2 dehydrators. Other options addRed Pepper, Garlic and Pepper Seasoning Salt, Cajun Seasoning, etc.

When I lay the jerky meat on the dehydrater trays, I like to sprinkle the meat with pepper and some type of seasoning. My favorite is Season All PepperedSeasoning Salt.Tony Creoles or Head Country or red pepper flakes work good is well.

My advice use some recipe as a guide to create own distinct jerky. Don't get carried away with trying to duplicate someone else's taste. I personally really like worchestershire sauce. You may like less worchestershire and more soy or terriyaki, etc. Good Luck.

hey thanks okgobbler, i printed the recipie off and im gonna try it,just one question what is liquid smoke?

You will find it on the same aisle in the grocery store as the BBQ sauce and worchestershire. I think it is $2-3 for about 8 oz. It is a liquid used for marinade's and such. I think the brand I buy is called "Liquid Smoke" Hickory flavorand is a white label with red and yellow print. It adds that outdoor smoked flavor to indoor recipes. It is very strong and fairly salty, so don't get carried away. I use with most vension recipes, as well as brisket and ribs.

Do a search on this page, there have been lots of Jerky recipes posted!

Are you using ground meat or cut strips? I usually grind about 10 pounds (run it through the grinder two to three times.) and buy basic jerky kit with the cure in it. Mix that in then I add liquid smoke, worcheshtishire, cayenne pepper, and some lemmon pepper. Its always a hit whith me and my friends. Last ten pound batch lasted about 2 days here at work.
I also no a guy who swears buy the pepperoni flavored kits that you can buy. Ive never had it but he says its the best.

I like the recipe using pineapple juice.I've made 3-4 batches of this tweeking things a bit for varied taste.There is one here(recently) if you do a search.
You probably need to do a few batches tweeking ingrediants and amounts until you make a batch you Just Freekin Love! When you make that magic batch - write it down. I found making exceptional jerky is like baking a cake - everthing has gotta be just right. Good Luck

1/4 cp olive oil
1/2 cp soy sauce
1/2 cp teriaki merinade
garlic, salt, powder fresh. to taste
onion slat or powder, to taste again
Black pepper, to taste
chyenne pepper to taste, be carefull

Mix completely and then mix with the meat. . .cover meat bowl with foil and stir every few hours. 8 hours minumum 24 is better.

When you start drying don't use the high heat like they say. . .115/120 works fine.

Don't leave the meat in to long either, if it ends up brittle then you wen a bit long. Don't what mshy jerkly either. . .

Enjoy. . .

Boy if only I could spell . . . .

Should read

Powder not Power. . . .

I fixed it