This is rhetorical, because I'm talking to myself again. But how do you make jerky?
I used my remaining Elk, about 3 pounds. I merinaded it for 24 hours in the following
1/3 c. soy sauce
I laid out the pieces on racks and set my new oven to dehydrate. I changed temperature to 140 because I'd read that was right and set it to go. About 12 hours later, I had beautiful jerky. It looked and felt right. It was the right texture to bite into. But it wasn't flavorful enough. It was actually a little bland. I mean 1/2 t. of liquid smoke for gosh sake! I need a better recipe. Any ideas?