Send me a couple pound's of it and I will test it and see where you went wrong! I do not accept Master card or Visa, I do accept cash.

All the jerky I've ever made had no recipe. I don't need no stinkin' recipie! I do tend to use different amount's of Soy sauce, salt, pepper, garlic, brown sugar and kayo syrup,,,,depending on what strike's me at the time. One time long ago I just salt and peppered the meat and smoked it in a cardboard box in the basement. It was a suprize for wife # 1-4/15/75-20-34-26-34.

Don't do the cardboard box in the basement. Smokes up the whole house and ruin's the suprize! ,,,,,,,,,,,,,,,,,,,,,,,,,,,

One of the best jerky recipes is one right here on BGH:

http://www.biggamehunt.net/recipes/#jerky

We have used it for years on a variety of game, everything from elk to deer and antelope. The ingredients can of course be adjusted to taste.

If you don't have a dehydrator, you can dry it in an oven set at the lowest temp. May have to turn it off if it gets too hot and cooks the jerky. Also remember to crack the oven door so moisture can escape.

Let us know how you like if you try it!

Did you use liquid smoke to do your jerky? If you did I can understand why you don't like it.
To make good jerky you need to put it into a smoker and do it right.

I do have a dehydrater and I did use liquid smoke ,I mean it's not the worst I'v had ,but when you've had some really killer stuff before ya get spoiled.Think I'll try to add some brown sugar to sweeten it up a bit.I'll also check out the link.UUh....THANK YOU ......THANK YOU VERY MUCH!

I got a dehdrator and an over. Don't like either one for jerky, ya gotta smoke! Littler secret about the smoker. If ya want a really good steak, put it in the smoker for 30-45 min befor you cook it. Don't tell anybody I told ya!

We've dried jerky in dehydrators, smokers and the oven. The dehydrator is my favorite. The smoker is good for some, but it also can get an overwhelming smokey flavor. I've even partially smoked (in a smoker) then moved to the dehydrator to finish drying.

On the liquid smoke, go very easy on it. A little goes a long way. If in doubt skip it or maybe try on a very small batch first. I personally don't care for worchestershire sauce too much, so will usually use only about half. Then since I like it spicy and hot, will add more cayenne or some red pepper flakes. You just have to play with it and make a few small batches. If you adjust the recipe, you should write it down.

For a nice interesting flavor, I have added some white wine to the marinade.

Also when preparing the meat, try to remove as much of the fat as possible. Make sure none of the meat is blood shot. Both give the jerky an off taste.

THAT'S A BIG TEN-FOUR FELLAS ...THANKS.

This also works super well for ribs, turkey, chicken - whatever! Then to finish it off, I throw it on the grill. I think its time for dinner!

Not much worse than smoked or dried fat!!! yuck!

Now a question. Those recipies look real good. Do you reall measure all that stuff? I have this block about measuring and try as I might, somewhere between start and finish I end up eyeballing.

I tired measuring until my 4yr old comes around and decides to help. Then it is just eyeball it and hope and pray it works out