I start out with 10 pounds of ground venison, thawed and placed in a large tub.
I have been using Hi Mountain seasoning lately, using the recommended amount of the flavoring and about half the amount of cure listed in their instructions.
Next I will add lemon juice (this helps to tenderize the meat, Worcestershire sauce, some of my "toxic waste" blend of peppers and some Tabasco Sauce.
Mix it all well.
Now I assemble the Jerky Cannon, which will hold about 2 pounds of jerky.
I normally will use the double strip end to lay out the jerky in the dehydrator.
Once the jerky is laid out, I give it a sprinkle with Louisiana Cajun Seasoning and start it up. It will take about 3-4 hours for each batch to dry down.
They dehydrator starts with about 4 pounds of meat and will dry down to about 2 pounds of finished jerky.