Deer season is almost upon us, so I submit for your pleasure TWO JERKY RECIPES. One is for ground and two is for whole muscle.
 
ONE:
 
I used to buy ground game cures from the store, then I figured I could make my own, and I did. I think it's superior to any High Mountain or Eastman Outdoors cure I have used. For pennies, you can make your own! Here's how I make my ground cure:  
 
Kandykornhead's Stick it to the Man Ground Venison Jerky  
 
6 lbs ground venison  
1 1/2 tsp. Morton's Tender Quick  
8 tsp. table salt (I use kosher, actually, but only cause thats what we have in the house)  
2 tsp. fresh ground black pepper (I go heavy on this)  
1 tsp. garlic powder  
1 tsp. cayenne pepper  
2 tsp. Mrs. Dash  
3 tsp. Accent seasoning (MSG)  
2 Tbs. liquid smoke  
1 tsp. crushed red pepper flakes (I put them in a baggie and crush em with the roller)  
 
I spread the defrosted burger on wax paper, mix all the other ingredients together in a bowl, sprinkle it over the spread burger, then mix. I dump it in an ice cream bucket and push saran wrap down on it before putting the cover on. Refridge for 2 or 3 days (I have recently dehydrated some ground venison which sat for only 1 day in the fridge. It seemed as good to me, so do as you wish) Whip out the jerky gun and make sticks, dehydrate. If you don't have a jerky shooter, they say you can pat it thin and slice it, but I have never tried this. I use Cabela's Jerky Blaster  
 
Morton's Tender Quick is the curing agent. It's mostly salt, plus .5% sodium nitrate. That's deadly in any significant amount, but they package it in so much salt that its impossible to make anything edible that would have a dangereous amount of sodium nitrate in it. Cool, huh?  
 
This is my tweaked version of some recipe I horked from somwhere. The original called for more garlic powder, but it was TOO MUCH. Smell like garlic the next day too much. It also called for ground cardamom, which I didn't know what that was so I just substituted the Mrs. Dash. I'm sure you can find cardamom in your local mega mart. I live in the sticks.
 
IANA nutritional anthropologist or a university extension agent, so please use these recipes at your own risk.
 
 
TWO:
 
 
Kandykornhead's Acceptable Whole Venison Jerky Marinade
 
two roasts of vension (about 3 lb? 4lb?)
1/3 cup Worcestershire
1/3 cup soy
1/3 cup teriaki
1/3 cup water
2 t. fresh ground black pepper  
2 t. onion powder
1 t. garlic powder
1 t. liquid smoke
2 t. ground red pepper flakes (less for spicy haters)
1 T. honey
 
mix all (except venison) in gallon plastic freezer bag. slice whole muscle meat (slightly frozen) about 1/4 inch. I slice roasts against the grain for this, so the actual pieces for marinade are about 4 inches by 3 inches by 1/4 inch thick. Trim any fat you were too lazy to trim when you butchered. Throw slices in bag with marinade. I can usually cram two roasts from an average sized muley hindquarter, sliced, in a gallon bag. Suck out all the air you can, seal bag and PLACE IN BOWL or pan in fridge. The bag will not fail, unless you don't put it in the bowl. If you don't put it in a bowl then it WILL fail and get yucky CWD all over your beer crisper. Flip the bag once if you think of it. 12 hours might do it, but I'd go a day, then dry the pieces in the oven on lowest setting with door slightly ajar or into dehydrator. Done when done. Some people like it crispy, others less so. My main detractor says this recipe needs more salt,so bear that in mind.  
 
Both my jerky recipes cure raw meat so that it can be eaten. Dehydrator's don't cook the meat per se, neither does the oven method. Its a combination of heat, salt, nitrates, and acids that cure the meat into edible form. I have found these recipes are safe to eat, however I store all my jerky in the freezer except my supply for the next week or so, which is safe to keep in the fridge. You can throw a bag on the dash for a long trip, or keep some on the counter for a couple days. Just don't expect to throw it all in a drawer for 6 weeks and not spoil.  
 
Once again, IANA nutritional anthropologist or a university extension agent, so please use these recipes at your own risk.
 
Feel free to share these with others and pretend you made them up.