deer jerky, any ideas

It has been several years since I had venison in the house. I have lost my jerky recipe. I think I could do it from memory, but I would prefer some input. I like mine hot!! My family likes the sweet kind.

Bigyella,

I use the same recipe for the "plain" stuff and the "withakick" that I prefer.

Recipe:
2 lbs. sliced jerky meat (I do 1lb. plain and 1lb. HOT)
1/2 cup soy sauce
1/2 cup worcestershire sauce
1 TSP onion powder
1 TSP garlic powder
2 TBSP brown sugar
2 TBSP ketchup (catsup for the yanks)
1/2 TSP black pepper
1 TSP salt
1/2 TSP chili powder (don't tell anyone!)

Now for the "withakick" I add these spices to the marinade..

1.5 TSP chili powder
1 or 2 or more TBSP Tony Chechere's "cajun seasoning"
1 healthy dose of Crushed red pepper gets added to the meat as it goes in the dehydrator.

I will give that a try. That is close to what I had. No brown sugar, catsup, or chile powder. But double the soy. I think, that is what it was. Plus lots of cayenne!!!

I don't have a dehydrator. The only way that I would have to do this would be in my oven. What kind of temp. do I need and for how long?

Thanks. That was good. Its all gone now and it just came off the the dehytrator. They wnt to know when the next batch will be ready. Good job and thanks

JED, if you have a gas oven the pilot light is enough. If you have an electric, keep it at the lowest temp and keep an eye on it. You don't want it to dry too fast

Add 1 spoon of cayenne. It is to kill for.

Quote:

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1 spoon of cayenne. It is to kill for

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BUT MAKE SURE EVERYONE KNOWS YOU HAVE ADDED IT!

Or it will be 'to die for' too (personal experience)