This recipe will let you make as much jerky as you want to make.

Notes:

With deer meat I use the back strap, this cut has less to no fat.

With beef I get my butcher to cut me a lean rump roast.

Ingredients:

Your choice of meat.                                

BIG DADDY'S seasoning of choice. (Try the Smokey Bar-B-Que Rub with the seasoning, you will not regret it.)

BIG DADDY'S hot sauce of choice (optional)

Worcestershire sauce.

Tools:

Cutting board.

Tenderizing hammer.

Bowl.

A dehydrator (if you have one) I do, but I like to use an oven.

Put the meat in the freezer to get firm for slicing. Use a deli- slicer to cut the meat into thin strips ¼"x 1 ½". Place the strips on the cutting board and sprinkle with the seasoning.  Use the meat hammer to tenderize the strips. Turn meat over and repeat.

Place meat in a bowl, adding just enough Worcestershire sauce to wet the meat. Turn meat as you add sauce. Remember any liquid you add you have to dry in the cooking process. Add the hot sauce.  Let stand for 2-3 hours at room temperature.

Place meat on the dehydrator racks and cook until dried.  If you use an oven, place meat on the racks (spray racks with Pam) line bottom of oven with foil, and set heat to the lowest setting, around 170-190.  (I put this on at 10 o'clock PM and let cook overnight.)

Remember, it's just as easy to do 5 lbs. as it is to 1 lb.  Keep it in the fridge, it is not going last long, once you taste it.