For marinade I start with a cup of liquid aminos, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tbsp liquid smoke, 1 tsp smoked paprika, 1-2 tbsp of a dry rub of your choice. This one is usually trial and error but I actually stumbled upon Traeger coffee rub and chefs kiss that’s been the go to. Put it in a gallon ziploc, the cuts submerge in it better than a bowl plus you can flip it and kinda squeeze it into the gaps with no mess. I’ve found 12 hours to marinate is the best, I couldn’t tell a difference longer than that.

I don’t use a tenderizer or any additional salt, I keep the jerky in the fridge and eat it well before it would spoil. There’s plenty of sodium in the aminos.

For beef, you can pick whatever, but bottom round roast is by far my favorite. I have a decent size cabinet style dehydrator, depending on thickness and amount in the machine it usually takes 4-5 hours.