Hanging in a cool dry place (like a thin clothes line in the shed), taking a few weeks, makes the best jerky IMO. The oven on warm also works.
I always salt every piece then add whatever flavor I'm going to make it. Around here it's;
1. Green chile- marinate the meat in fresh green chile for a few hours, then dehydrate.
2. Red Chile- marinate/dehydrate
3. Smoke flavor- salt/pepper/liquid smoke/worchestshire
4. Sweet/hot- Honey/red chile flake
I tried lemon pepper last year, I don't recommend it!
Mix the following ingredients: 2/3 cup Worcestershire sauce 1 tsp black pepper 2/3 cup soy sauce 1 tsp each garlic and onion powder (not salt!) 1 TBSP salt Optional: 1 TBSP liquid smoke
This amount of sauce is sufficient for three pounds of meat or about 20 - 25 strips, more than the average oven can handle which will dry to a whopping 18 ounces or so. Now, glop it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size. You'll know when the meat is ready as your family will begin stealing jerky right out of the oven.
SPICY EDITION: ADD 2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper
ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you normally would, you're drying the meat remember? And forget the Liquid Smoke if you dry the meat this way, otherwise you will have "smoked" the meat to death.
AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last Christmas. Flip meat and rotate drying racks for even drying. ENJOY!
I have a nesco dehydrator with 6 trays i use ground and nesco mix, however i put in 1/2 to 1/4 mix (cure & Smoke seasoning) and add.
Green Chile & Honey
Red Chile & Honey. Really good when you have good red chile that is a little oily.
and then i mix all kinds of stuff and different combos.
Green Chile & Pomegranate.
Real easy and use a jerky gun, makes uniform strips. Everything is done in 4 hrs on 160 degrees.
Fun GL
