I have been on this site for quite awhile and finally found the time to join......I just wanted to share some thoughts and experimentation on different technics that I have done trials on. I used London Broil for all three techniques.
I started with 2 pounds for each way and all were sliced 1/4" so nothing would vary on weight or thickness.
1) marinated in fridge for 12 hours and into dehydrator for 8 hours (cheap dehydrator with NO fan)
2) marinated in fridge for 12 hours and went directly on my charcoal grill/smoker for 4 hours using alder wood
3) (My Grandpas Way) blanched slices of meat in a boiling saltwater mix (Salty enuff to float an egg) blanched them till they just started turning brown, cool on a rack and then marinated in fridge for 12 hours and then smoked on charcoal grill/smoker for 3 hours, also using alder wood.
few things worth mentioning.....Dehydrator jerky was just ok, no smoke flavor (which I expected) smallest yield of the 3 ways, probably due to 8 hours in dehydrator....smoked jerky had nice flavor and smoke, better yield than dehydrator jerky.....The blanched and smoked jerky was the best of the 3 types, more marinade flavor and a slightly better yield.
All 3 variations were marinated with a simple garlic & black pepper marinade.
Just wanted to share my thoughts and results.