Someone has never made jerky before
No, I can’t say I have. Any tips?
It's pretty straight forward, really. But you only end up with 1/3 of what you start with. It may feel like you have a lot, but once that shit dries out...that 5 lb roast ends up a daytime snack
Make sure no pieces are touching, needs 360 degree circulation. Recipes are all flexible, but if you're using soy or Worcestershire, don't use any salt. I prefer using low sodium when I do it.
And don't be overly paranoid like a lot of what the internet will tell you. You don't need to dry it out to complete shoe leather where it gets brittle.