Like I've said in the past, there is nothing wrong with simple as long as it tastes good. There are too many things in life that are hard, we like to keep cooking good and easy. Many years ago Andy found Oster Jerky Seasoning. It's a nightmare to find now, but we have always liked the way the deer jerky came out using this blend. Just ask my niece Brookie (Brooklyn). She was over one day when the dehydrator finished a batch. She sampled a few pieces and liked it. When she got ready to leave she asked Andy if she could take some home. Of course! Well, he didn't realize her idea of some was almost all. She grabbed a gallon Ziplock bag and cleaned several trays out. That girl loves this jerky! My brother would have a fit if he knew what she did.
It reminded me of the times all of our kids would devour the jerky within a day or so of making it. These particular batches were made from sliced meat, not the ground variety. It was a painstaking process. Andy thought he'd teach the kids a lesson by making them help him on the whole process. I believe they ate it even faster. Lesson not learned. Now he hides it. Even from me!
Mix the whole pack of the spice/cure mixes with 1 pound of ground deer meat. Blend well.
Stuff the meat into the jerky press.
Fill tray and continue until all meat is pressed.
Set dehydrator to 165 degrees. We recommend checking at the five hour mark and go from there. You want to make jerky that has a nice chew and isn't overly dry. Last year we started taking the timer we use on our Christmas tree lights to program the dehydrator. This is perfect when we get a late start. We use this trick when dehydrating tomatoes also.
Be sure to store the jerky in Ziplock bags or an airtight container.