Anyone have a favorite recipe with Old Bay to share???
Toobin cannot be reached for comment
Here is what I use for marinade:
4 pounds boneless venison (usually loin)
1 cup tablespoons soy sauce
1/2 cup Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 teaspoon salt
You can remove the liquid smoke completely but I prefer to add it.
Slice meat into thin pieces (this is easiest to do if meat is still
frozen), slice across the muscle grains making 1/4" thick slices, place it into zip lock, add marinade refrigerate for 12 to 24 hours. Then use the dehidrator (I have NESCO FD-75A) on 160*F. It is convenient to use mechanical outlet timer to turn it off in 8 hours.