I cheated and bought some A.C. Legg jerky seasoning when I was at the butcher shop I go to.

I followed the instructions according to this site:

https://askthemeatcutter.com/

From the home page...menu/seasoning/deer and beef jerky gets you here: https://askthemeatcutter.com/collections/jerky-seasonings

If you click on the seasonings A.C. Legg Peppered or traditional deer and Beef seasoning and scroll down the page toward the bottom you can click on a link to get detailed instruction which takes you here: https://cdn.shopify.com/s/files/1/1220/7700/files/jerky_instructions_new_jan_2017_with_web_links.pdf?663649066105772590

I've used both the peppered and traditional L.C. Legg with the cure 1. I paid 5 bucks for the same stuff he's selling for 14. It makes a pretty good tasting jerky. II haven't tried a liquid type process on the jerky yet. I do use a liquid on the biltong I make.

I learned a lot from the site 2 Guys & A Cooler on youtube.

I dehydrate at 160 degrees and depending on how thick the jerky is...it gets "done" in around 6 hours.

I did the fruit at the same temp. The bananas got finished first...blue berries, black berries, and raspberries never did get fully dried before we chowed down on them. haha

The banana's were killer but I like banana's anyway.