I put it in around noon and turned off the oven at midnight.

Marinade is made up of...

1 cup coco aminos
4 TBSP of worcestershire sauce
3 TBSP of liquid smoke
2 TBSP of mustard
2 tsp of black pepper
2 TBSP of smoked paprika
8 TBSP of Swerve (Brown Sugar substitute)
1 TBSP of red pepper flakes

I marinaded it in the refrigerator for about 12 hours.

Sounds good. I usually do a little salt, black pepper, and bit of cayenne

We put ours in the smoker for a bit then oven dry.

Back in my backpacking days, I made Jerky and dried fruit/Veggies by hanging them next to my wood stove in the winter time. Works great, adds some much needed moisture to the air too.

Looks good. When I used to do it in the oven before getting a dehydrator, I used Christmas ornament hooks.

Thank you, Sir. I will try this.

That looks wonderful, Paul! I need to make some soon.

I had 6 lbs of venison designated for making jerky before our Canada trip and then we read on their website that no meat could go across the border unless it was commercially packaged and sourced from the USA. No game or home raised unlabeled products. So we didn't make it and that venison is still in the freezer waiting!

Now I'm getting that jerky inspiration again!

By the way, it was nice talking with you and catching up a little the other day.
Patrice