As an avid successful deer hunter I have tried many brands and flavors of Jerky seasoning; from home blends, to store purchased seasoning packets from many places. I've found that the consistency and amazing flavor of the Original Nesco as our absolute favorite. I have shared my Venison jerky with countless friends, family and coworkers, and not one has disliked the flavor. To the contrary, it is wildly popular and I get asked for it all the time. I have a system down as follows:
1. Start with Boneless frozen roast (front or rear quarter) thaw from frozen state until it is mostly thawed but still a little bit frozen.
2. Adjust and mark electric meat slicer to same thickness (about 3/16")
3. Trim most silver skin and all visible fat by hand on a cutting board
4. Run the meat over slicer and set sliced meat in neat flat stack.
5. Inspect each slice and trim off / discard visible fat (important for optimum flavor) silver skin, and any freezer burned/non-red meat, lay flat in single layer spread out on plastic wrap across counter (for seasoning later).
6. After all sliced meat is trimmed up and arranged next to each other on plastic, begin sprinkling 1/2 of your total Nesco cure (salt) this comes in the seasoning kit. 1 packet of cure per 1 lb.
7. Sprinkle 1/2 of your total seasoning packet even across all meat like a dry rub. (use prescribed 1 pack of seasoning per 1 lb of meat).
8. Flip the meat over on the plastic wrap, Evenly sprinkle the remaining 1/2 of cure, and then remaining 1/2 of seasoning.
9. Stack the meat neatly in Large Ziploc bag. Add a small amount of water (about 1/4 cup or so) to bag and shake it up a bit so seasoning blends with water, remove most air from bag and seal.
10. Place bag in fridge for at least over night, (I've marinated for up to a few days for maximum flavor).
11. Remove meat and lay flat on electric dehydrator (I love my Nesco American Harvest Gardenmaster).
12. I start with dehydrator on 155 for about an hour. When the meat has a good start at drying on the bottom side and the imprint of the tray has set into the meat, I flip it over and adjust the temp back to finish it. Experiment for your best results, but watch it closely.
Tip 1. If you want your jerky to be preserved for longer life at room temp, then dry the meat longer, leaving very little moisture. If your going to eat it quickly and don't mind keeping it in fridge, you can leave more moisture in the meat. But too much moisture is bad and will lead to mold growth, so experiment.
Tip 2. If you like spicy, then use the Nesco Hot and Spicy flavor packet. Remember, you can blend flavor packets together to get your favorite combo, just try to stick to about 1 to 1 1/2 packet of seasoning per pound of meat. Less than that and the flavor is weak. Enjoy!
Sandra Stafford
Emily E. Jefferys
The Original JZ