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I use soy sauce, a little liquid smoke, chopped garlic, little brown sugar, sometimes a little bbq sauce. Mix it all together, dip your meat strips in it and dehydrate. They always taste good. If you like hot, add whatever hot sauce or hot pepper seeds you like. It's all to taste. You can use strictly bbq sauce, create your own, use teryaki sauce.....anything! Be creative and try different things.
Good luck! Laurelann
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From: Hillsburgh, Ontario | Registered: May 2004
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Have you done this recipe in a dehydrator or oven?? I don't have a dehydrator thing, but the recipe sounds good, but would have to do it in a conventional oven.
Weezie
bbbbbbbbb Weezie
Don't forget to be kind to strangers. For some who have done this have entertained angels without realizing it. - Bible - Hebrews 13:2
posted
Can you use an oven? My dad makes jerky all the time, but he has a dehydrator thingy he uses. I don't have one, but I love his jerky! He made "Deer Jerky" last year, and I told him that's how I usually started a letter to Andy!!! ("Dear Jerky, ...")
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Registered: Mar 2004
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Cindy, I know it can be done in the regular oven, at like 250*'s for like overnight and part of a day or something like that! That's why I asked, wasn't too sure of the correct recipe/time/temp???
Weezie
bbbbbbbbb Weezie
Don't forget to be kind to strangers. For some who have done this have entertained angels without realizing it. - Bible - Hebrews 13:2
posted
I use a hydrator, but my neighbours used their oven, set on the lowest temperature. It takes around 12 - 16 hours, but it worked out fine. It just depends on the thickness of the meat for how long it needs to dry. Also remember to let the jerky cool completely before packaging it, as it will condensate if still warm, and then grow the green stuff.
Laurelann
bbbbbbbbb My special place is my back-yard gardens.
From: Hillsburgh, Ontario | Registered: May 2004
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I use very lean beef, the less fat the better (fat will turn rancid eventually), flank steak, bottom sirloin, etc. I usually get the butcher to slice it no thicker than 1/4 inch thick, or to do it myself, I partially freeze the beef so I can cut it easier. Just dip it into the marinade and place it on the rack.
You can use almost any lean meat, chicken or turkey. I have even used ground beef. I bought an extruder to press it out into little logs. It was easier to chew than the strips, but most people prefer the strips.
Good luck when you try it!
Laurelann
bbbbbbbbb My special place is my back-yard gardens.
From: Hillsburgh, Ontario | Registered: May 2004
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("Dear Jerky, ...") 
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