hey rex how goes.
jerky maker ellite here. ive never liked making if from cut meat for the simple fact it takes much more time to cure. here is my method give it a shot.
step one get your venison and an equal amount of ground hamburger, mix both well in a bowl.
mesure out how much you can throw in your dehydrator (mine can do 3 pounds, then add your sesoning.
i prefer this.
http://shop.himtnjerky.com/cgi/cp-ap...&ref=1&catstr=
mix your meat with the sesoning (no cure yet) proof this in the fridge for about 20 min, then mix in the cure. i actualy use a mash potato mixer for this since it will colect some of the sinue thats not so desirable.
pack the jerky gun tightly and shoot each rack full. my curent dehydrator is round so i make circles around it. it should take about 6 hours avrage for it to cure. i also recomend flipping it and rotaiting racks. blot off any extra grease that may bead on the surface (that will become bitter if left) its kinda up to you when to take it off, do a few batches and you will pretty much know what the meat should look and feel like.
i take anywear from 20 to 30 pounds of meat per year and make the stuff. anytime people hear ive made it they all come running.
oh and my favorite is the black pepper :wink:
