Jerky ------------ Here's my recipe for an about 2½ pound roast, sliced a bit thinner than ¼ inch thick.... I mix the following in a jar. Shake well and set aside. 1 cup soy sauce 2 tbls. Louisiana hot sauce... the cheap Tabasco ½ tsp cumin 1 tsp chili powder 1 tbls. sugar... any kind 2 tsp cayenne pepper 3 tbls. Worcestershire sauce 3 tbls. liquid smoke 2 tbls. vinegar 1 tsp garlic powder 1 tsp onion powder The sugar is a level measure. The other dry ingredients are "heaping" measures. Slice the meat. It's easier if about half frozen. I cut across the grain. As you slice the meat, put it in a Tupperware. Pour the marinade over the meat, seal the container and gently shake, jiggle, and roll to coat the meat. Do this about once an hour. Put in the fridge for a few hours or overnight. Take out of the fridge a couple or three hours before you put it in the dehydrator to let it warm a bit on the kitchen counter.... seems to help the marinade absorb. As you put the meat on the dehydrator racks, toss a few pieces at a time in a bowl of coarse-grind pepper. Follow the directions for your dehydrator.