Many thanks to Arkage82 and DaveOmak;
I started processing my batch of Jerky this morning. I used a slight mod to "Doc's Best Beef Jerky" recipe that arkage82 recomended; augmented by DaveO's advice to taste my marinade and go easy on the Liquid Smoke.
My wife says to try new recipes as written first, then mod them after you try it; but I've never been able to do that.
(of course she never does any recipe the same, every avatar of her cooking is a whole new adventure)
The main mod I made was to scale up the quantities for 3 lbs of meat instead of the 2 lbs that arkage82 used. After I read the technical info on curing salts on the Articles tab, I determined to use them with all my jerky.
I divided the ingredients into Wet and Dry and made the pre-heat processing into two steps.
I bought what my wife called "sandwich steaks" from the local market. These are presliced, sandwich sized, 1/4 inch thick cutlets. I was able to get three typical jerky strips from each cutlet.
First, I blanched each cutlet with hot water to wash off the colorant that the store added and sliced them up, then put the stack of strips into the freezer to cool.
Next I mixed up the meat strips with the Dry ingredients and put 'em in the refrigerator to cure overnight. That's supposed to be necessary for the curing salts have time to work their way all the way into the meat. (that's based on the reference on curing salts in Article section and some video's I've found).
Tomorrow I plan to add the Wet ingredients and marinate the meat in them for about 4 hours for flavor before I load my dehydrator. Since I'm using curing salts, I plan to try the "Slow Start" plan that some others on the forum have recommended for Jerky. I think I'll start at 120 deg for two hours then step it up to 155 deg for the remainder of the time, til the Jerky is fully dehydrated.
This is the modified Recipe I'm using:
3 Lbs sandwich steaks cut into @ 1" wide strips
3/8 Tsp #1 pink curing salts (Hi-Country brand)
2 Tsp Salt (ordinary table salt)
1 1/2 Tsp ground black pepper (store brand)
1 1/2 tsp meat tenderizer (Adolphs)
1 1/2 tsp Ground Oregano (store brand) - I just like oregano. It's also the best broad spectrum natural anti-biotic in the Paharmcopea reference.
1 1/2 tsp ground onion powder (Store brand)
1 1/2 tsp Paprika (McCormic)
1 1/2 tsp ground Ginger (store brand) - I just like Ginger too. Got that from my Mom.
3/8 c soy sauce (Kikoman's Tamare)
4 Tbsp (Lea & Perrins) Worcsetershire sauce
3 Tbsp Liquid Smoke (Colgin, Natural Hicory)
3 Tbsp Dark Karo corn syrup (didn't have any brown sugar and one reference said corn sugar is better for curing)
3 Tbsp Cider Vinegar (I tasted the mixed up wet marinade and decided it needed more bite; + acetic acid is something that reduces bacteria growth marginally in dried meats according to the references)
DaveO's admonition to taste the marinade gave me the courage to make these mods. Not sayin' I just flew blind before; buuut..... thanks Dave, I liked the result in the Wet mix.
(No, I'm not stupid enough to taste the curing mix with the #1 curing salts in it, even though I did need someone to tell me to taste it to see if I liked the flavor before marinating the meat :( oh well, never claimed to be the sharpest knife in the drawer).
I'll let you know how it turns out, assuming I don't turn it into charcoal. ;)
Thanks for the help guys.