I have made several batches of jerky oven method. They are usually strips. How do I make the thin dryer style jerky sold in stores? Attach photo is example of thickness and texture Is it still london broil? If I pound with meat Mallot doesnt it have that texture pattern from the mallot? Dont really care looks Just like the thin dryer texture and Taste How do they get it to not taste like soy sauce But still use soy sauce. Thanks!