saute86 you don't use curing salt? I usually like to use the Jerky kit from Cabela's. It works well for me and it has all the ingredients already in it. I also get seasoning from South Africans that work with me. We make Biltongue here at work and they taught me to soak the meat over night in viniger first. Then we put the seasoning on the meat and let it sit over night again before we dry it. The difference between Biltongue and our Jerky is the size of the meat. They leave it in wide, thick strips and the inside is still kinda chewy when it's finished. We've built a dehydrator from an old fire extengisher box and use dry instrument air to dry the meat. Works well but slow. The big strips they cut take 3 days to dry.
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