Ingredients:

•      1 lb    Trimmed Meat from the Beef Round**++
•       7 g    Salt
•  1.12 g    Pink Cure
•    1.5 g    Smoke Salt or a few drops of Liquid Smoke
•       2 g    Cane Sugar (optional)***
•       2 g    Garlic, granulated
•    1.2 g    Onion, Granulated
•    1.2 g    Black Pepper, medium ground (20 mesh)
•       2 g    Paprika
•    0.5 g    Cayenne Pepper

Directions:

Trim Meat. Make sure all the fat, silver skin and connecting tissue is removed, then slice it into ¼ inch slices and cut slices into about 2 inch strips.
Weigh all other ingredients and mix well.
Sprinkle seasoning over meat and mix it to distribute it evenly.
Refrigerate overnight.

Dehydrate at about 170°F until desired dryness is reached.*
Note: I like mine still a little moist so I keep mine in the refrigerator.

*To dry I use an aluminum foil covered half size baking sheet, I took a wire file rack from a file cabinet and adjusted it to fit on to the baking sheet and into my oven. 12 inch metal skewers fit great across the top.
After curing/marinating the meat, I stick the strips on the skewers and hang them on the rack.
My new oven has a dehydrate setting, with my old oven I kept the temperature at 170°F for about 3 hours (or until the jerky have the right consistency by feel) with the door open a crack for better moisture elimination .

** Eye of Round, Sirloin Tip, Top Round or Bottom Round can be used. All fat and silver skin has to be completely trimmed off. Sirloin Tip has to be seamed out.

++ Can also be made with Turkey, Pork or Deer meat.

***Many commercial jerky seasonings have 3 to 1 Sugar/Salt ratio, check your label, especially if you are a diabetic!