This is the recipe I use for rabbit jerky but I'm sure it would work for any thinly sliced meat:
Rabbit Jerky
*Half cup of Worcestershire sauce
*Half cup of soy sauce
*One teaspoon of seasoning salt
*One teaspoon of garlic powder
*One teaspoon of black pepper
*One teaspoon of onion powder
1.
Cut the rabbit meat into small, thin strips. This way, the jerky will have faster drying times and can be more easily consumed once cooked.
2. Combine all of the
marinade ingredients together in a medium-sized bowl. Then add in the rabbit meat strips and mix well.
Store the bowl inside the refrigerator and let the meat marinade from anywhere between 12 to 24 hours.
3. After the meat has been marinated thoroughly, place the meat strips on a dehydrator rack. Make sure that none of the strips touch or stack up. Leaving enough space around each strip means that they can be dried more quickly and efficiently.
4. Place the drying rack with the rabbit meat inside the dehydrator. Set the temperature to 165 The cooking time is around four to six hours, depending on how large and thick the meat strips are. However, there’s a need for you to wick off the moisture from the meat every hour or so. Do this by lowering the temperature inside to
about 160 degrees Fahrenheit, then flipping the strips so that the other side can dry too.
If using a smoker, the vents should be opened manually every hour so that the moisture can fully evaporate away.
5. The
jerky is done once the meat strips have been fully dried. Let the jerky cool to room temperature.
6.
Jerky doesn’t really need refrigeration, but you can store its inside your fridge to prolong its shelf life. Stash it away inside ziploc bags, or alternatively, inside airtight food containers. Having the jerky inside a well-sealed container means there are less chances for early spoilage, and for bacteria to grow on the jerky’s surface.
I don't recall where I got the recipe, sorry about that, but both DP and I love the stuff. I only use half the amount of pepper since DP isn't keen on it.