>Hey, do you have suggestions on a marinade? I am looking into it. I am hoping to make some this weekend. I bought some racks and such (no dehydrator yet, waiting for now). It should be better than nothing though. It's good to start off simple to get a feel for things before plunking down money for a dehydrator. Oven jerky works fine if your oven can go to a low temperature (e.g. <180 F). If not, you could always crack the oven door open a bit or open it frequently to sort of regulate the heat manually. >I can't have stuff like cayenne for some stupid reason and don't intend to make it spicy but I am interested in suggestions if you have some. Hmm, that's unfortunate that Cayenne isn't in your diet. But it's always optional for sure. My old go to marinade was rather basic but flavorful. You might like it as is or you can experiment with different ingredients if you'd like. Per 1 lbs of thinly sliced beef: 1/4 cup Worcestershire sauce 1/4 soy sauce 1 Tbs garlic powder (or minced garlic if you prefer) 1 Tbs onion powder 1/4 tsp ground cumin 1/2 tsp dried oregano 1 tsp smoked paprika 1 tsp ground black pepper (course or fine to your taste) ~~1/2 tsp Cayenne pepper~~ Mix it all together and combine it with the meat. Mix the meat till well coated and marinate in fridge at least 6 hours. Once marinated, remove the meat strips and lay them out on some paper towels or napkins and pat them dry to reduce the time needed to drive off the excess moisture. Lay them on the rack or drape them over individual rods on the rack if you need more room. Toss them in and let them dry out till your desired moisture level. Eat and enjoy! Seal any left over jerky in a plastic zip bag that you flatten out to remove excess air. Jerky can last approximately 5 days with this method, but always check for signs of mold growth before consuming.