we use a mix from Cabela’s or Fleet Farm, cant remember the name right now… My dad has been making jerky for years & a couple key things are
– don’t over cook/dry out the jerky (yes, even w/ the dehydrater )
– dont overseason
We let a deer roast partially unthaw (its easier to do thin slices this way)& then slice thin…sprinkle the seasoning of choice…layer & let seasons set in for a couple days…pkging details the preferred time to ensure meat cures correctly… then dehydrate- time depends on thickness of meat & wala!! yummy jerky
We keep the extra in the freezer…but it never lasts long
My dad also used to use the home mix someone mentioned above…but has gone to the mix in box as well