>>1114002My jerky:
Teriyaki sauce, full bottle.
Brown sugar, about 1 pound.
Liquid smoke, full bottle.
Favorite bar b que sauce, about 1/4 a bottle.
Vinegar (I use the liquid from a jar of jalapeños)
Onion powder (onion salt can be used)
Garlic powder (garlic salt can be used, so can fresh garlic- just be careful on fresh garlic, it can be over powering).
Crushed red pepper optional.
Slice meat to 1/8 inch or so.
Prepare sauce ahead of time. Place each piece of meat in your container of sauce and be sure its completely covered before you pile more on top. I try not to "stack" the slices so that the sauce can percolate in between them all. I kind of swirl the pieces around so their orientation is random.
Marinate at least overnight, I usually go for 24 hours, shaking up the container a couple times to make sure there's no"dry" spots.
Check often once they're in the dehydrator. Some pieces will be ready before others- they can get crispy and turn to leather.
Grapes are a waste of time. You'll get a handful out of a packed dehydrator.
I'm not a fan of bananas, but banana chips turn out well. So do pineapple and peaches.
