Recipe(tried): Fast Jerky

We use venison, but beef is just fine. Make sure the meat is semi-frozen in order to cut thin enough strips. Marinate the strips overnight in a mixture of Yoshida's Gourmet sauce (found at Costco and Sam's Club) with lots of cracked pepper. Set dehydrator on 140 (or whatever your manufactor recommends). Place jerky in a single layer, not touching, on the trays, and sprinkle with additional pepper. We make about 5# at a time this way and use 6 trays. Turn jerky over after about 2 hours. Continue for another 2-3 hours. Check doneness by bending a piece, if it splinters a little and appears dry, take it off. Good luck and enjoy!