I seldom start with less than 30 lbs of meat and have started with over 100 lbs. I bought a small 5 cu ft freezer just for this purpose so I can stock up when someone runs london broils on sale. I mixup the marinate in gallon jars. I like to mix that up a few days in advance to give the Dijon more time to completely dissolve.
I always wondered who bought those huge dehydrators they sell at Cabelas. I think ours is only 10 trays.
I miss my grandfathers dried apples and pears
Can’t duplicate it, trees were on their property
Wife has four pear trees that she dries fruit from. She also dries peppers, beets, mushrooms, carrots, and various herbs that she grows. She has also dried eggs and tomatoes. All of these are things that are grown or raised here at home.
Look up hunt gather cook on Facebook. The group was started by a James Beard award winning chef. He has a great recipe for Chipotle jerky and another for Sriracha jerky. I love the Sriracha jerky (sweet heat) and the family lives there chipotle (more traditional).
Chipotle Jerky
Ole Smokey in Gatlinburg TN makes a mango habanero flavored whiskey that will light you up.
Marinate your jerkey in that.
Whiskey maybe, I don’t like the taste of Habanero. We do grow Reapers every year for making hot sauces and hot honey. Very sparingly. 
1 Like
Nailing it. We are fortunate to have room for a large garden. The amount of food that is produced every year from that garden is not only an economic plus but having all that food in the house is a huge stress relief, especially in these days of supply line issues and inflation.
Just an aside. A bourbon old fashion made with orange bitters goes very well with beef jerky.
Someone mention bourbon? I thought i saw the bat signal…
i should have known that’d of gotten your attention.
Noted