The #1 ingedient is venison. I've tried all quality of beef cuts and beef just doesn't work as well. As far as marinade, mine is pretty simple. I use 2 big bottles of soysauce, 1/4 cup liquid smoke, one t.(?) of garlic powder, and 1/2 cup of brown sugar (all this is aproximate). I then add whatever grabs me -- sometimes a little onions, sometimes a dash of steak sauce or BBQ sauce or ketchup, sometimes some other spices. Mix well. Slice the venison about 1/4" think and an inch wide. In the refrigerator, marinade the meat from one hour to overnight. Dry in the dehydrator. But venison is definately the key.

Posted by Ken E. Brown on March 14, 2000 at 10:07