It's been so long since I last made jerky that I almost forgot I owned a dehydrator. 
Anyways, I knew I had to go to the store and get all the ingredients needed to make this happen. I ended up following Matt Pittman's jerky recipe from over at Meat Church. His recipe obviously calls for using his seasoning, but I substituted that with Sucklebusters 1836 Beef Rub since it is my absolute favorite. I bought a 2# bottom round roast and thinly sliced with my meat slicer. I then concocted the marinade and put them in the fridge overnight together so they could get to know one another. This morning, I drug out my dehydrator and crossed my fingers that it would even turn on since it had been so long.
I loaded it up, re-dusted the top sides with another round of 1836 and off it went. At the very least, the house smells amazing! Going to let it coast for a few hours and then give it a check. I'll report back with results! 
