Let's talk about beef jerky. What's the best kind? How do you make your own?
Outside eye round roast cut between 1/4" and 1/8".
Soaked in a mix of LIGHT Soy sauce + Liquid smoke (Hickory or Mesquite) I prefer Hickory, + water to cut it a bit for 24 for first batch.
Gotta get mix in between the slices as it sticks together, I also usually mix meat every 3 to 5 hours for atleast 24 before putting it my $250 dehydrator Jesus that's half the cost of some stoves haha.
Set it about 135 and done in 4-5 hours. 5 racks and the internal fan make every single piece done at the same time.
Too bad I just had my first kidney stone and with 2 more teensy teensy ones in each kidney I'm probably not supposed to make it anymore.