finner

x3

dstubb

Tony, this better be good. I went to two different grocery stores today trying to round up all this crap. I got a big batch in the fridge marinating right now. I'm sure it will be good, i have heard only good things about it so far and it does smell quite good. The only thing that scares me is that it does not call for curing salt. Almost every good jerky recipe out there calls for it. This will be my first time not using it. I'll update you!

bronko22000

Even simpler recipe is an old spice shaker - fill 3/4 with noniodized salt, 1/4 black pepper. If you want you can add some Garlic powder or garlic salt for flavor.treat both sides of the sliced meat. then put in dehydrator or hang on edge by a toothpick from oven rack with oven set at about 200 degrees, oven door propped open to circulate air.
Dehydrate or bake for 6 - 8 hours.

Colorado Cajun

I use the High Mountain seasonings for beef, elk, or deer jerkey.

dbblung

I like the Hi-Country brand made in Montana, they make several different flavors, but I prefer the Original and Bar-b-Que flavors. they have some new flavors out for this season, can't wait to try them!