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Just finished my first batch of jerky - used a pretty standard recipe, augmented by a decent dose of ground habanero pepper.
Heat was there; good, but not overwhelming - a solid result.
Used top round, it was okay, but I want my product to be super-hot, and super-tender, so next batch will be eye-of-round - ingredients will change commensurate with the "heat"-imperative.
It WILL be a screaming success; hopefully some of the screams will be from the pain...:p
FWIW, this-
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
-is the dehydrator I'm using; it blows down, rather than up, so any seasoning drips/drops don't end up fouling the fan/motor-works, so clean-up is a relative breeze.
Full-load (4 trays-worth) of top-round, sliced approx. 1/4" thick, took about 6 hrs at 160F (mfr recommended).
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I've always wanted to make my own jerky. I really like it but it's so expensive.
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Yeah, no real way around that, Bobbeh.
The only thing to do is make it so damned good cost is not a consideration. ;)
