Got any good ones?

Dans

Jack's Links . . . . get 'em at WalMart.

Soak in Worcester, brown sugar and a little Tony chacheries overnight. Drain and pepper liberally. Smoke and keep at 140 for 24 hours. Should be good to go. Key is keeping temp low and air flow continuous throughout the process.

What is your ratio of marinade mix per lb.?

For 2 lbs. of meat....

1/4 cup soy sauce
1/4 cup Teriyaki sauce
2 tbls. Worcester sauce
2 tablespoons of liquid smoke
2 tbls. of brown sugar
1 tsp. of coarse blk. pepper
1 tsp. of garlic powder
1 tsp. of onion powder
1 tsp. of smoked paprika

Try sprinkling some Sesame seeds over the meat before putting in the dehydrator. 4 hr. cook time at 165*F

La fiesta jerky seasoning.....
All you need.
It is awesome on pork too.

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This, I would marinate for 12 to 24 hrs. Would that be correct or is that too long of a soak vbottom?

I made this one the other day and it was good:

2 pounds of top round sliced at 5 mil
1/2 cup soy
1/4 cup worcestershire
1/4 cup ketchup
4 teaspoons dijon mustard
6 tablespoons brown sugar
1 teaspoon concentrated liquid smoke
4 teaspoons smoked paprika
t tablespoon chile powder
1 tablespoon cayenne
1 teaspoon of garlic powder, onion powder and salt.

Vacuum sealed and marinated for 36 hours.

Hi Mountain Jerky

I like the original flavor. You can buy them at several places locally.

I use London Broil steaks.

Jimmy