Bought a new Excalibur dehydrator on sale via Amazon for $175. First batch of venison jerky this weekend.
I used round steak cuts from Cinnamon Creek, cut into slender pencil like strips, which I prefer to thin, wide strips. Marinated for 24 hrs with Allegro hickory marinade, a little onion powder, garlic powder, and red pepper flakes.
Laid out jerky on cookie sheet, peppered both sides with restaurant grade Monterrey Bay peppercorn 16 mesh, and dehydrated at 155 degrees. Took about 4 hours until fine. Slightly chewy, but crunchy exterior.
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