Home Made Beef Jerky Part 2

Yesterday, I posted my recipe and preparation steps for home made beef jerky. The link is below:

https://steemit.com/food/@joelfriedman68/home-made-beef-jerky

Today, I am posting on how to "finish" the job. My meat has now marinated for about 24 hours and is ready to cook/dehydrate.

I have set my dehydrator to a temperature of 160 degrees and set my timer for a little over 6 hours. It takes some time for the device to preheat. And I placed each slice of meat stretched out and evenly distributed on each of the trays as shown below.

After 4 hours, I will check the tenderness and texture of the meat to determine if I need to readjust my time, and will act accordingly.

Just a word of warning for cooking this inside your house- While the smell of jerky cooking is nirvana to me, it is not as pleasing to most wives and it will permeate through your entire residence. So if you want to maintain a happy household, I would recommend getting permission from your spouse prior to cooking inside. In fact, my wife limits my cooking to the garage ( and with the Garage Door open.)

I hope that you enjoyed reading this as much as I am going to enjoy fresh beef jerky this afternoon!