Hot stuff!

[j2k4]

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...

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).

[Echo419]

I've always wanted to make my own jerky. I really like it but it's so expensive.

[j2k4]

Yeah, no real way around that, Bobbeh.

The only thing to do is make it so damned good cost is not a consideration.