Originally Posted by Pete

Yeah that is the Ronco I speak of. Here's what you do:

-Buy no more than 3 lbs of some thick london broil (I can never fit more than 3 lbs on the trays).

-Stick the meat in the freezer for an hour or 2. Don't let it freeze completely, just enough so it is easier to slice.

-Slice it across the grain in about 1/8 slices. The thicker you slice it, the longer it will take to dry. If you cut it too thin, it may dry to fast and it will just be crunchy.

-Mix all the marinade ingredients together and put all the meat in it. Some people stick it all in a thick ziplock bag. I just get a big bowl and mix it all in there. Just make sure you soak all the meat in the marinade.

-Over the next 12 hours (at least) you will have to squish the meat around to get the marinade to get really nice and soaked in.

-12 hours is the minimum marination time. I'd say don't go over 24 hours though, because you still want the meat to be fresh. The next part is a pain in the ass.

-Grab 2 clean towels. Lay one towel out on a hard flat surface like a table and lay each strip of jerky out on the towel flat. Once all the jerky is laid out, put another towel over it, then take a rolling pin and press out all the jerky. The idea is to get it as dry as possible before you throw it in the dehydrator.

-Once this is done, remove the top towel and proceed to lay each strip of jerky on the racks. It's going to be tight so make sure you make the maximum use of space, fit the jerky together like a puzzle. If you run out of space you can always use the oven or toaster oven for left over stragglers.

-Now you wait. It can take anywhere from 8-12 hours on the Ronco depending on how thick you cut the meat. Make sure you rotate the tray order every 2 hours or so, so that the top trays go to the bottom and vice versa for even drying. For jerky in the oven, set the oven temp to 150 deg and lay all the jerky out on cookie cooling racks. pop the oven door open about an inch so the moisture can vent out and wait about the same amount of time. Constantly check the jerky after the 8 hour mark and remove any pieces that feel like they are done. Leave the rest in there as long as it needs.