So one of my other passions, Jerky......

Yup Jerky, love the stuff and of course so do my co workers, now I can only make 3lbs(pre dried weight) at a time, so when I give the stuff away its on a very limited basis, but folks love it. Oh and yes that's my ugly mug....

 

OK I doubt its a big secret, but it did take me awhile to get it just the way I like it

First I use inside round, my butcher trims it for me, sometimes I slice it sometimes he does. I have tried lots of cuts but this seems to work the best.
Now the marinade,
1 10oz bottle od worschestershire sauce
1 10oz bottle soy sauce
2 tbl spoons of black pepper
1 tbl spoon liquid smoke, optional
2 large tbl spoons of Mortons Tender Quick.
Now a word about the soy and worchestrshire sauce use a name brand, most store brands have high fructose corn syrup, name brand do not. Same with the black pepper, lots of store brands have fillers so only fresh cracked black pepper or a name brand read the labels
Mix everything together and add the meat. Now I cut the meat into smaller pieces say about 1-1/2 by 3 or 4 in.

After a soak of about 6-8 hours I add to my dehydrator. Let this go for about 5 hours, rotate the trays every now and then and about half way thru turn the meat over.

When dried to what you want place on racks to cool then into a glass jar or plastic baggies