Mix it all together and roll between wax paper or parchment paper. We rolled the meat out to about ¼ inch thick and used a pizza cutter to cut the shapes. Place on clean parchment paper and place in a dehydrator (Kendra and I both have chosen to use the brand Excalibur after months of research).

The Excalibur has a jerky “button”. We set the timer for 8 hours. You will find each dehydrator has a different temperature. Please check the temperature of your oven of choice. My research showed the temperature needs to be 140-170 degrees. My Excalibur dial shows 155 degrees.

*Please note if using game meat you need to add 1 pound of ground beef (93% lean).

If you don’t have a dehydrator you can use your SUN OVEN or your kitchen oven. When using your Sun Oven be sure and follow the instructions enclosed with the Sun Oven. The key thing is DO NOT clamp the glass cover shut. Place the glass lid ON TOP of the screw clamps. If you use your regular oven set the temperature at 165-170 degrees (70-80 degrees C).

You can use a couple of spoons to keep the oven door ajar. Since temperatures, humidity levels and the thickness you make your meat are so different there really isn’t any set time. I say watch, watch, rotate, rotate, and make sure the pieces are not touching each other. The meat will shrink. The time can be 4-12 hours. If you have a convection oven turn on the fan.