Jerky

Increase your portions to make sure meat is covered. Cut meat, soak for 24 hours in the above. I've used both red vinegar and white vinegar, and I guess our palates here at my house do not discern the flavor. Drain, dehydrate as directed for your dehydrator. It never lasts long enough for me to address storability. Ideally, you'd want to vacuum seal it... of course, my family eats it so quickly, I just put it in a mason jar with a handful of uncooked rice, and usually the next day it is gone, with only the uncooked rice left. To vary.. there are all kind of "flavored" sauces out now; You can substitute Teriyaki sauce for the Worcestershire (I personally use Yoshida's); but if you look in the grocery store, you should find a variety of sauces and brands. Liquid Smoke is also a favorite to add, it gives a smoke cure flavor. Substitute it for the Worchestersire. Sauce if you like a strong smoke; or sub for the soy if you like a mild smoke. It is interesting to do the Teriyaki with a row of Pineapples dehydrating underneath after the meat has been on a bit and is "dripped out". Tends to bring out the flavor, and adds additional "stuff" to your stores if you are combining jars for long run disaster preparedness.