I do a LOT of deer jerky every winter, and agree completely with Ranger Magnums recipe and also using a "stronger" dehydrator. (the Ronco won't do it, too weak). I bought extra racks, so I do a stack of 12 at a time. Run about 10-12 hours, but check it often, shuffling the trays. When they start to become "just right", as in: not dry, not too moist, start removing the pieces, a few at a time. The recipe RM uses is very close to mine, with one big exception I learned from an old woodsman here in the Blue Ridge mountains of Virginia. When the recipe calls for a "tbsp" of liquid smoke, pour in the ENTIRE bottle, all 4 ounces of it. Sounds radical, but it is the secret to a great jerky. You won't be disappointed, it does not overpower the marinade, but adds enough to actually get a slightly smokey flavor. I always use a bottle per batch, and my jerky is in high demand. I do not ever sell my jerky, nor my hybrid red raspberry jam, I give it all away. In early January I made 22 pounds of finished jerky in 10 days. Labor intensive, but well worth it. Took a bunch to TTITD last year, a big hit.
Dogs are the leaders of the planet. If you see two life forms, one of them’s making a poop, the other one’s carrying it for him, who would you assume is in charge?
" I am a controlled substance". Savannah.