So figured I should ask (because apparently no one has made the video) why use a dehydrator for jerky? I know you can make jerky both ways, and personally have used a smoker, but was curious about the dehydrator method. Also thank you for your video ma'am.
You MUST set the dehydrator to 167 for AT LEAST part of the cooking, to kill all bacteria!!! For some reason, Magic Mill doesn't allow you to set the temperature between 157 and 167, which I don't like... so I cook at 167 for at least an hour, and then turn it down to 157.
You're probably allergic to all those cr*pppy chemicals in that cheap processed sauce. That is not food and is non-nutrient. I make my own marinade using organic spices and all natural Worcestershire sauce.