I don't make jerky in a dehydrator, I use a smoker. Because of this, I can use skirt or flatiron steak trimmed of all visible fat. I brine it in water, soy sauce, pickling salt, garlic, cayenne....then dry it completely and rub with salt and ground pepper. Smoke for 8-14 hours depending on how thick the strips are.
If you make flattened/extruded jerky, it's not going to taste much like jerky unless you use Liquid Smoke....which I cannot recommend.
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