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Your oven is a convection, right?

If so set the dehydrate at 160F, leave the door closed. Check on the meat every hour until you hit four hours, then every 30 minutes. Pull pieces that bend and show cracks (think crisp but not burnt bacon).

Slice meat no thicker than 1/4". Best results will be between 1/8" and 3/16".

Use a high sodium brine or marinade (add 1/4 cup soy sauce per cup of sodium free liquid or 1 tsp salt per cup of sodium free liquids) or a dry rub heavier on the salt (in other words, if your favorite dry rub is a Texas style sugar based rub like Dillo Dust add some extra salt). A taste test of your marinade or rub should be about as salty as low sodium soy sauce or seasoning salt, respectively.

If using a dry rub, put your sliced meat in a large mixing bowl, add some of your blend / rub, and mix it up with your hands like you would meatloaf or making homemade burgers. You want a thin coating of the rub everywhere, and I really mean thin. You don't want a thick layer like you might use when making a large piece of meat.

If using a liquid marinade or brine, DO NOT PUT ANY FAT IN IT. No olive oil. No Italian dressing. No pepper oil. Zero fat. The last thing you want is to marinade your jerky is a layer of fat that will go rancid.

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Did you like it?

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Bro , I got to drive all the way to Boston if I want to go to Costco

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will you adopt me???

Between jerky and Amazon deals you are my heron

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It is awesome...spicy...tangy...very good flavor.