zinsurance...I take teriyaki sauce...Franks hot sauce...along with "Chinese Red Oil"...it’s in a bottle and it’s kind of like olive oil in the manner it coats. I cut the whole muscle…not ground up venison. I soak the jerky in a marinade made of the above at least 24 hours preferably 48 hours, stirring several times making sure its marinated well. I then take the jerky and place on the dehydrator trays and with a cheap unused .50 paint brush I take fresh Chinese Red Oil and brush the jerky again and sprinkle crushed red peppers on it, then flip it over and do it again. I check the jerky after about 3 hours and flip it, again brushing the Chinese red oil on it. After about 6 hours the jerky is done….if the jerky breaks, its overcooked…mine comes out flexible. The Chinese red oil leaves it with a moist, slick look. Good stuff