I like Worcestershire sauce.
So I start with one cup of Worcestershire (Lea & Perrins)
1/4 cup soy sauce
Then add whatever sounds good
and so on.
Let it sit overnight in the fridge, I use a cake pan. Then but two pieces of meat on a tooth pick and let it hang on the oven rack. Set the oven on the lowest setting with the door open about 1/2". Be sure to put something on the bottom of the oven or you'll be cleaning it for a week. Aluminium foil works good. I let it dry overnight, 6-8 hours.
I cut my meat and then soak it in some soy sauce, teriaki steak marinade some garlic powder, some texas pete hot sauce and some worchirsire and then soak it for about 24 hours then put in in the dehydrator for about 6-8 hours depending on the thickness
My wife just made some day before yesterday, basically thin sliced meat( any meat without fat will do ) soy sause , garlic powder , garlic salt, pepper, but the way she drys it is different, she is asian and bought this like hanging box with 5 shelves that you place your meat on, it has a zipper in the front , you load it up, then ip it up to keep the flys out then hang it out in the sun for a day, fliup it one time, at the end of the day, you can throw some on a plate and microwave it for 1 min or you can heat it in a skillet till just hot, comes out great, and this box like contraption collapases for easy storage, i plan on getting a digital cam soon will try to get some picks,( she bout this for bout 7 bucks) well worth it
Been trying to figger out what the guns at the top of the page are. The first two (left to right) at first glance look like some kind of S&W 9mms but something's very weird around the ejection port. Third one also has a weird ejection port. Fourth one looks like a Desert Eagle or a cheap copy of...
I just read an interesting book called Giant Killer. It's about a man named Richard Flattery who at 4 foot 7 inches was the smallest man to serve in the us military, not only did he serve he was an officer in the101st Airborne and later in Special Forces.