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[Bar-B-Lew]

I cook it for usually 2 hours on the lowest setting on the Elite which I think is 180° to get the smoke flavor and then into the dehydrator on 160° for 2-4 hours to finish drying.

[yorkdude]

No smoke prior? When I did use the dehydrator I used it to finish. Never tried it this way.

[hughver]

I'm sort of late to this post, but as I remember back 60 years ago when I did some hunting, we always soaked our deer/elk/bear meat in vinegar or buttermilk over night to remove some of the gamy flavor. 

[Bentley]

Never been a smoke guy with my jerky, if I feel like putting it on OK, but never gone out of my way to do it.

The 1st time I had Venison was almost 40 years ago in a park in San Francisco, it was a "steak" and was so gamy I had to spit out the bite.  This stuff, there is no way I would know this is venison without being told.  The only thing I will do different is add more brown sugar next time, I have always been a sweet teriyaki jerky guy!

5 hours at 170° in oven.

[Bentley]

Would be nice to have a slicer/tenderizer attachment that would make the pieces uniform!

[Bentley]

5 hours way to much, will make that correction tomorrow.

[Bar-B-Lew]

Did you like the flavor of the marinade?  What were your thoughts on adding the rub on top before drying?

[Bentley]

It could be sweeter, but I enjoy it.  I think the seasoning before dehydration is a good idea.  I just forgot to do it on the batch that is in right now.  I think I might try and put some in a bag and run the jerky through it afterwards.  I am amazed how much the stuff from yesterday softened up after being in a ziplock over night!

[Bar-B-Lew]

Could you tell a difference in the batches with and without the rub on them before drying?

[Bentley]

Yes. 

Although I did grind some and add to the bag and shake on the jerky, not quite the same but pretty good.  I would go back to the 5 hours as it seems when put in zip-lock it mellows out a bit and has a firmer texture the way I like then 4 hours.

[Bar-B-Lew]

Seems like you figured out a recipe you like after tweaking and a method to dry it so you are in good shape to make jerky whenever you want now.

[BC Buck]

Well, about 2 1/2 lbs in chubbs, and 3 lbs piped.  At 30%+ it could still use more fat.  I can't imagine what % is in commercial sausage, probably why I like it so much!

My brats needed more fat at 25%. One of the guys I know who makes good sausage told me store bought can have close to 50%.

[Mudflap]

You are correct some people do call the backstrap tenderloin, and their wrong.
The backstrap is the loin.

The tenderloin is located opposite side of the backbone from the backstrap.
Much smaller piece of meat and the BEST piece on a deer.
Tender and sweet.

It makes sense that the loin is properly called the backstrap.  It's the back.  In the part of the country where I did most of my deer hunting it was the tenderloin.  I'm going to adjust my nomenclature.

Kind of like counting one side or both sides of the antlers...

Mudflap