Jerky for wildgame meat and beef is very easy if you use a dehydrator (I use Nesco American Harvest version), and use any jerky marinade...great, healthy snack! My jerky is more like kippered beef...thick and chewy. Cook's choice...easy to use thinner strips for a more dense jerkey. Enjoy!
1With wild game, be sure to have it frozen for 30 days at zero degrees...this ensures all bacteria is dead. And, this way you may use a marinade of your choosing with no preservatives/sulfides as long as you keep the finished product in the freezer until time to consume and then consume it within 2 weeks.
2Cut meat of choice into 1/8" to 1/4" thick strips...best to have the meat still a bit frozen...makes it easy to slice with little mess
3Place strips into zip lock baggie and add marinade...turning occassionally, marinate overnight.
4I like to use the same marinade as my venison loin (london broil style) recipe listed on this site. However, there are tons of commercial marinades available with favors all over the board (mesquite, spicey, hickory....)
5Using a dehydrator, load jerkey and allow for air flow (see my photos)
6use the highest setting or around 155 degrees for 1 hour, and then pat dry with paper towel and flip pieces...getting the oil off improves taste and shelf life
7continue to dry in the dehydrator for sometimes up to 12 hours depending upon the amount of meat you have in the unit...when they jerky is leathery, but plyable, remove and you are ready to serve/freeze