Recipe(tried): Beef Jerky

Hi Sherry,
Sorry, no fruit leather....but a GREAT beef jerky!
My first time at this so hope it works. The e-mail I mean, the jerky really is good!

I utilize two good size London Broils for this but a very large rump roast is good also.
You want the jerky chewy so cut in strips approx. 1/8" thick. A butcher will do this for you but I use a cheap meat slicer. The thickness will be a personal; choice once you try a few variations.
2 cups soy sauce to 1 cup liquid smoke
1 med to large onion
Garlic (as much as you can stand)
pickled or raw Jalepenos- to taste. Takes a few to notice believe it or not.

To prepare meat for cutting, 1/2 freeze. It is much easier to cut uniformly.

In a blender liquify all but leave smoke out for now (too pungent in house!)
Let sit while you cut meat into strips.
Once meat is cut, add smoke and blend a sec or two. Pour over meat and let sit for 10 minutes only.
By this time my dehyd. has warmed up. I use the fruit leather pads/sleeves for the first two to three hours, makes the trays easier to clean ;-)
After the 10 min. soak I simply lay strips in to fill the trays. Now I like it spicy, so use a coarse ground pepper on the up side only. Of course my wife doesn't like it hot so I only do a tray or two with pepper.
Depending on thickness of strips and type of dehyd.and amount of trays, three hours on high and turn all strips just once. At this point meat is ready to lay directly on trays and I remove the leather sleeves. This will all be ready in 8 to 10 hours.
I let a piece(or two) cool after 8 hours and only then do you get a true flavor and consistency.

Hey....ENJOY