Rancher Jerky Formula
1/2 pounds Top Round (or any meat sort)
2 tablespoons soy sauce
1 tablespoon ground ginger
1/4 teaspoon dark pepper
1/4 glasses lime juice
2 tablespoons Worcestershire
1 teaspoon red pepper – squashed
1/8 teaspoon fluid smoke
Cut your meat into 1/8″ to 1/4″ thick cuts. (It may help to marginally solidify before hand)
Blend lime juice, soy sauce, Worcestershire, ginger, both sorts of pepper and fluid smoke.
Include meat and coat.
Cover and refrigerate for no less than 6 hours.
Dry meat as per your dehydraytor