I bought the backwoods dehydrator at Aacemy and a few packs of their jerky seasonong. I then but the thin cut steak and I will cuyt into slicles about 2" wide and 4" long. I add the seasoning as directed on package plus a little extra garlic, red pepper seeds and some soy sauce. I add just a hint of Liquid Smoke and place in dehydrator for a few hrs. Comes out great especially the hickory variety. Better than store bought and its probably th best $40 I have spent. Used it 6-8 times now and I make a few pounds at a time.

Buy yourself a dehydrator and some chuck roast. Slice it about 1/8th in. thick (it helps to put in the freezer for about an hour or two before trying to slice). make 'em however long you want but at least a couple inches wide as they shrink considerable. Season 'em up however y'all like, salt, pepper, teriyaki. I've tried bbq sauce and that doesn't come out very good.

You can do the same with just your oven set on 150 or so but the dehydrator doesn't heat up the kitchen like the oven. Dehydrator's also excellent for drying apples, apricots, tomatoes, etc..

Venison is even better, if you have any. Doesn't take as long to jerkify either.

Frank

I do the same things as all the other responders. However, after slicing the meat ( I usually buy sirloin on sale or round steak) I soak it in soy sauce and throw in some liquid smoke as well overnight. The next day smoke the strips with some mesquite wood for two to three hours very slowly so as not to cook them but add some flavor. Take off the smoker and then put in dehydrator after sprinkling them with Greek Seasoning. Store in vacuum sealed bags in freezer.

mark have you ever used ground hamburger with the backwoods seasoning?