I have experimented with a quite a bit of jerky ideas and recipes. Had a favorite and when I gave up high fructose Corn syrup my main ingredient to my jerky took the high road too. I have been experimenting more with molasses and spices but recently am turned on to a new method.
Last spring I was introduced to the Gwich'in Indians method of dry caribou meat. Dried similar to the salmon I am used to on the Lower Yukon. Just smoked and air dried. Served dipped in butter. I really took a liking to it as did my kids. The smoke is the key for me.
I am smoking all my jerky now out west where my smoker is. Returning to Homer I needed a quick smoker.
In pinch I pulled the lower sheet out of my weber Grill. Slid a card board box under it with a hot plate to produce smoke and used the rack in the BBQ to hold the meat. Worked great in a pinch until I can get one built. All I am doing is seasoning the meat as if it were a steak to eat. I warm smoke for about 3 -4 hours and then put it in my dehydrator over night. Done and ready to eat. Dipped in butter it is quite addicting.
Passion- There are some people who live in a dream world, and their are some who face reality; and then there are those who turn one into the other.