Thread: Dehydrator Venison Jerky Recipe

Have done lots of beef jerky in the dehydrator. Tried lots of recipes and ultimately ended up going very simple.

Use beef round (low fat).
Slice it cross grain 1/4" thick.
Brine the meat over night using 2 1/4 tablespoons of salt per kg of meat with just enough water to keep the meat covered. Use Rock or Pink or Kosher Salt.
Wash the meat really well to remove salt and place on drying rack. Pat dry with paper towels.
Springle with your desired seasoning. I have tried all sorts but now only use fresh cracked pepper. Less is more.
Place in cold smoker and smoke for 4-6 hours.
Remove from smoker and place in dehydrator. Dehydrate on highest temp setting (to kill any bugs).
Tricky bit is knowing when to remove it from the dehydrator to get your desired 'stiffness' of jerky. I prefer it a bit drier for longer keeping.
Vacuum pack it and it will keep a couple of years.