Basic jerky recipe for meat,fish and poultry

Normally meat is used raw for jerky,but cooked will also work for dehydration to be reconstituted later. Cut or gring meat to size(1/4 inch thick) Mardinate the meat thoroughly! The marinade MUST permeate the meat entirely. Some recipes call for a few hours,I prefer to marinade overnight in the fridge.
Be sure ALL of the utensils and your hands are clean.....
The following basic recipe maes enough mariade for appx 4 ponds of meat.

1/2 pound (1 cup) brown sugar
3 cups soy sauce

spices may be added :such as liquid smoke,sherry,chili pepper,lemon juice herbs....This is where YOU experiment with you favorite flavors!!!

Mix together in a large zip-lock bbag. Slice your meat and add to marinade-refridge overnight.

If tou have a dehydrator(well worth the purchase). Drain the marinade and place slices on the screen-do NOT let the pieces touch or overlap.
Once all the meat is properly placed.plug in the dehydrator and forget it until the meat is completely dried....Depending on how many racks,could take 24 hours. the thickness and type of dehydrator makes a difference regading the over-all time required.(follow manufactorures directions).
If you use an oven or a grill,use the lowest heat and check every 3 to 4 hours for dryness.
When complet....remove and spread on paper-towels. Pat with another paper-towel to absorb and grease beads tha may appear.cool and bag in zip-lock bags for storage....