I've made beef jerky a few times thus far, and now that I'm toting my bindle to work for food, I think I may make jerky more often.
I have been using the same beef cut I did my recession roast beef piece about... anybody have any interesting tips or tricks for making jerky with a dehydrator or similar? The marinade/spice rub is what I'm curious about.
I'm thinking something Korean inflected, or Biltong-style stuff.
Please help me make the trip to Carson City with my string of horses intact...