16 ounces water to dilute that stuff
Red pepper, about a couple of tablespoons full is enough
Some onion salt (1 tsp)
Some garlic powder (1 tsp)
Liquid Hickory Smoke, about 4 ounces is enough
None of these measurements have to be accurate. "It's a man thing." Cut your venison meat into strips no more than 1/4 inch thick. Length doesn't matter *shrugging* we are all endowed anyway. Anyway, soak the meat in the juice mix for about 12 hours. There are two ways to dehydrate. One is to put aluminum foil on the bottom of the oven to catch the drippings. I use metal paper clips as hangers and hang them up in the oven. The oven is on low, 200, and it takes about 8 hours for a good batch. Otherwise, use the Ronco dehydrator; rotate your shelves on the Ronco every two hours, and it seems to take about the same amount of time. The difference being will use aluminum and have you got paper clips and do you even own a Ronco Food Dehydrator. The jerky is stored in a zip lock. After about a week it will start to show white spots. The white is salt coming out. Most jerky won't be around after a week anyway. It's too good to last that long....