1/4 cp olive oil
1/2 cp soy sauce
1/2 cp teriaki merinade
garlic, salt, powder fresh. to taste
onion slat or powder, to taste again
Black pepper, to taste
chyenne pepper to taste, be carefull

Mix completely and then mix with the meat. . .cover meat bowl with foil and stir every few hours. 8 hours minumum 24 is better.

When you start drying don't use the high heat like they say. . .115/120 works fine.

Don't leave the meat in to long either, if it ends up brittle then you wen a bit long. Don't what mshy jerkly either. . .

Enjoy. . .