Well, for 1 lb of sliced meat...the liquid (2 cups) is a bit much. I looked at the ingredients and did my own thing. Like, I didn't use garlic/onion powders (used minced grn onion and pasted roasted garlic). Went lower with brown sugar and used a red wine vinegar. I also have dried Habanero and Jalapeno powders I incorporated so I backed off the black & red pepper. And because I like it, I added grated peel from 1 tangerine and it's juice. Anyway...after trimming a 1.9 oz Angus bottom round roast (found it on sale) I ended up with 1.3 oz of sliced meat. Once it dried (I have a dehydrator) then it turned into 9 oz of finished product (about 4 hours dehydration). I don't believe you need to have the meat 'swimming' in marinade for good results. I had enough marinade to thoroughly coat meat slices in a large zip bag and massaged it around every few hours before it sat overnight. Good jerky marinade recipe you can fool around with easily. I also do a cross cut on the meat (I have a small electric slicer). Not totally with or against the meat grain. This seems to produce the best chew for jerky. Thanks for the post DIXYCHICK. For 5 bucks I got a decent batch you would pay twice as much for from a vendor.
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Well, for 1 lb of sliced meat...the liquid (2 cups) is a bit much. I looked at the ingredients...