London Broil sliced thin. Marinate in Teriyaki and Black Pepper.
After two days it goes in the dehydrator.
End result. The rest is vacuum sealed in Mason jars.
You make it, and I’ll eat it 
She makes it and I eat it. 
Apparently we’ve got a lot more eaters than makers up in here
Nice! I like your setup. My big multifunction air fryer gets the job done, but I’m sure not like yours. Did a batch of beef, then two different Korean BBQ style pork. I’m figuring it out better as it isn’t a true dehydrator. Seems like the heating element times off and on rather than run on a thermostat, and all of the moisture coming out of the meat needs to escape so I have to leave the door cracked, thus I need to crank my temp up about 30° and let it rise and fall around my target 160ish (especially with not beef meat) for a couple hours and then I can leave the door shut once enough moisture has escaped.
The first batch of pork loin was out of this world. Kept the marinade in the fridge a few days then doctored it and did the rest. Was still good, but not nearly as good as the first batch. Don’t know if it got stale or funky or I put too much tabasco in or what 
Nice, but that’s not a proper use of Mason jars…
man i need a dehydrator. i love me some jerky
If you don’t have dehydrator: Oven. Toothpicks, place foil underneath! 200°F. I use liquid smoke, worsteshire, salt, garlic powder, onion powder, crushed red and black pepper.
Spice is a must
My favorite is mango habanero
the sweet and spice
Toothpicks are good, but if you make jerky enough (and you will once you start) or ever do kabobs, metal skewers totally pay off. I started hanging sausage links from them laid out across the grill grate too when I make batches.
I’ve had two stack type dehydrators, but don’t presently own one. So - oven. Skewers good idea. I was keeping it no frills, most folks got an oven and toothpicks already. That Cabellas rig of @Darkcorner looks nice. How much did that set you back? My wife always complains she can’t get nothing for me, because I’m too particular about stuff. I keep saying bullets and beef jerky, but she don’t listen…
Mmmhmm. All about blends and complimenting/contrasting flavors. It’s not as extreme but that’s why I like the Korean BBQ style. Traditionally has brown sugar and ginger for sweet, soy sauce (I use coco aminos because I’m not a soy boy and it tastes similar but better anyways), usually some chili but I step it up in my recipes for heat, then earthy sesame oil and oyster sauce.
Korean BBQ is good. Stationed at Kunsan AB for a year, and lived next to Korean lady in Germany for three years. Love Korean BBQ or Bulgogi wrapped in cold crisp red leaf lettuce.
I’m not supposed to eat spice, drink alcohol, or coffee anymore. I have serious esophagus issues that I’m undergoing treatments for
I’m struggling. I like what I like 
I like hot/spicy, grew up in Louisiana Gotta have coffee. Do not care for alcohol anymore. Occasionally have one good beer. I can make a 6 pack last 12 months… I’m 62, My wife pesters me to get a check up, I tell her the Air Force gave me one when I retired in 1999, I don’t need a second opinion…
We’ve had that dehydrator since before Cabelas were bought out so I really don’t remember the price. My wife (Prepper Queen) uses it for more stuff than I can list.
Yeah in addition to jerky, dried fruit is awesome too. I especially love dried peaches and apricots.
I’ve been making jerky for my kids and grandkids for years. I started with a small round dehydrator but now use a 160 liter one from Cabela’s. I can do about 30 pounds at a time. I use London Broils with all the fat trimed off. I find it easier to slice if its about half frozen. After slicing I marinate the meat in the fridge for 3 days in 2 gallon zip locks before dehydrating which takes about 10 to 12 hours at 160 degrees. The marinate recipe for 5 to 6 pounds of meat is:
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tbsp Dijon mustard
2 tsp salt
1/2 tsp black pepper
2 tsp onion powder
2 tsp garlic powder
2 tsp ground cayenne
2 tsp liquid smoke
2 tsp tabasco sauce
lol that’s a LOT of jerky
This is key! Good point. I didn’t do it for the longest time, but now that I do, I was so surprised how thin I could hand slice.
That looks like a good marinade. I might use that base with a few changes on my next batch of beef.