I'm using Lem's original jerky mix with cure #1 and some liquid smoke. Meat came sliced about 1/4" thick just had to cut the fat off and slice in strips. It doesn't get any easier than this....
Soaked in Brine for about 12 hours
Wife said I couldn't dry it in the garage so outside with the dehydrator
I like this dehydrator because of the door and the temperature goes up to 165° F. My other Cabelas dehydrator is bigger but has no door so you have to use all the racks to keep the heat in so you end up having to wash all the racks regardless if you only used half of them. The older one is bigger but only goes up to 155° F.
I'm hoping this jerky will be done in about 6 hours but it is pretty cold outside.
