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<blockquote data-quote="Rowdie" data-source="post: 63782" data-attributes="member: 272">The way I do it, I lay out a bunch of paper towels on the kitchen table and place the jerky slices on the paper towels, then cover them with more paper towels and try to soak up as much blood as I can out of the pieces.&nbsp; Then I mix the cure and seasoning in the little bottle that comes in package.&nbsp;&nbsp; I mix to specifications.&nbsp; I use as much as it takes to cover them generously on one side.&nbsp; Then I place them in a plastic container one layer at a time, and I sprinkle the shit out of them again, each layer.&nbsp;&nbsp; This takes some time I know, but its worth it.&nbsp;&nbsp; I'm not sure how others apply the seasoning, but this works.&nbsp; I can't imagine just using their guide for meat ration and then just throwing it all together and trying to mix it.&nbsp; Faster yes, but thats why you're getting weak jerky.&nbsp; Then I let it cure for at least 2 days in the fridge, then I vacuum seal in qt bags.&nbsp; I found that the oven works better than a dehydrater.&nbsp; I set to 150 and place on jerky screens.&nbsp; Keep the oven door closed for first hour, then prop the door for as long as 2 more hours, turning them at least once.&nbsp; The thicker pieces stay in longer, Thinner ones can be done in 2 hours.&nbsp; After a couple hours I'll let them stay in the oven over night with the oven off door closed.I've had people tell me its the best jerky they've ever had, but I know some have never had whole muscle deer jerky.</blockquote>

[QUOTE="Rowdie, post: 63782, member: 272"] The way I do it, I lay out a bunch of paper towels on the kitchen table and place the jerky slices on the paper towels, then cover them with more paper towels and try to soak up as much blood as I can out of the pieces. Then I mix the cure and seasoning in the little bottle that comes in package. I mix to specifications. I use as much as it takes to cover them generously on one side. Then I place them in a plastic container one layer at a time, and I sprinkle the shit out of them again, each layer. This takes some time I know, but its worth it. I'm not sure how others apply the seasoning, but this works. I can't imagine just using their guide for meat ration and then just throwing it all together and trying to mix it. Faster yes, but thats why you're getting weak jerky. Then I let it cure for at least 2 days in the fridge, then I vacuum seal in qt bags. I found that the oven works better than a dehydrater. I set to 150 and place on jerky screens. Keep the oven door closed for first hour, then prop the door for as long as 2 more hours, turning them at least once. The thicker pieces stay in longer, Thinner ones can be done in 2 hours. After a couple hours I'll let them stay in the oven over night with the oven off door closed. I've had people tell me its the best jerky they've ever had, but I know some have never had whole muscle deer jerky. [/QUOTE]

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