I got a dehydrator last Christmas and I do up a load of jerky every week or two. I didn't save any of last years venison so I buy roasts of beef and slice them up. My usual brine is this: one cup soya sauce ( salt-reduced preferred), one tablespoon oyster sauce, one big dash of liquid smoke, about 2 tablespoons of worcester sauce, a few teaspoons of garlic powder and a good sprinkling of fresh ground pepper. I leave to brine overnight and then dry the strips with paper towels and place them in my dehydrator. Depending on how thick the strips are I leave it dehydrating for 6-8 hours, checking hourly and removing it as it dries.
I love the stuff. My dog goes retarded for it so I try to fetch it out of the fridge when she's out in the yard
I like to mess around with brines and often alter and change stuff as I go just to try new things. This basic brine always does me good though.
Hope this helps,
Glen
