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Directions:
Blend all ingredients and soak meat strips in mixture. Keep refrigerated 6 to 12 hours, stirring and turning meat occasionally in marinade. Once meat is marinated to desired strength, drain off marinade and dry.
Dehydrating:
Shake off any excess cure and spread the meat strips in a single layer on the dehydrator trays. Dry at 145 F, occasionally blotting off any fat droplets that appear on the meat's surface.
Testing:
The best thing to compare properly dried jerky with is a green stick. When bent, it should crack but not break. Always tests using a cooled piece because warm ones will be somewhat more pliable. Jerky cut across the meat grain will be somewhat brittle.
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