After the brining stage of my moose jerky, Can I put a little honey or something on the meat just prior to dehydrating (Cabelas large dehydrator)or would I have to add the honey during the soaking process.
Just would like the jerky a little more moist with a bit of smokey sweetness.
I've tried mesquite with a bit of sweeter spices but they just seem to come out as spicy jerky. Cant really taste any sweet smoky flavour.
Any ideas??