These recipes call for one pound of thinly sliced beef or venison. I have found that the marinade is plenty for double that amount if you mix it well with the meat.

Mix the meat and marinade together in a glass or plastic container:
For tender jerky, cut lean meat across the grain into strips no more than ¼ inch thick.

The meat is easier to slice if it is partially frozen.

The marinade recipes can easily be doubled or tripled for larger amounts of meat.

Cover tightly, and place in the refrigerator for 6 to 12 hours.

Stir it several times so it marinates evenly.

Place the meat in a single layer on dehydrator shelves.

Use a temperature between 140 and 160 for the first 4 hours, then reduce temperature to 130º for another 3 hours or until dry.

Blot jerky with paper towels during drying to soak up any fat that might accumulate. If you like a smoky flavor, you can add a few drops of liquid smoke, or dry the jerky in a Little Chief Smoker according to the instructions they furnish.

One pound of meat will make about a quarter pound of jerky. If enough moisture is removed from the meat, it will keep at room temperature; if you have any doubts, refrigerate or freeze.

The jerky is dry when a cooled piece will crack without breaking in two when you bend it.

For traditional jerky, use this marinade:
¾ teaspoon salt 2 tablespoons soy sauce
¼ teaspoon cracked pepper 1 tablespoon Worcestershire
1 tablespoon brown sugar 1 garlic clove, crushed

For teriyaki jerky, use this marinade:
½ teaspoon salt One crushed garlic clove
1/8 teaspoon pepper ¼ cup soy sauce
½ teaspoon ½ teaspoon ginger
2 tablespoons brown sugar


For Hawaiian jerky, use this marinade:
1 teaspoon salt 1 garlic clove, crushed
1 teaspoon ground ginger ½ cup pineapple juice
1 tablespoon brown sugar ¼ cup soy sauce
½ teaspoon pepper 1/8 teaspoon cayenne pepper