Beef Jerky

Here is our first batch of beef jerky.  I sliced 2 1/2 lbs of steak 1/4" thick, cut across the grain, with all the fat removed.  Then marinaded it in a mixture of  seven different spices along with soy and Worcestershire sauce and liquid smoke for 24 hours.  Dehydrated it for ten hours.  WaaLaa. I need to empty these four trays and let the next batch dehydrate over night.