Misshapen Deliciousness... Beef Jerky!

Saturday and Sunday were putz around food days... I had an Eye of Round beef roast, and the only reason I would buy this cut of clear, tough, kind-of-flavorless meat, would be to turn it into a tougher, far more flavorful product known as- Beef Jerky! This time of year in Michigan, thoughts turn to the great outdoors... Much like our ancestors, we pack a little traveling food to eat on the trail(or a bar!). Over the years, I've come up with a pretty good working knowledge of making jerky and sausage for the times we wear flannel, and pretend we're hunters!
I marinate the trimmed, cut-into-strips beef, in a water, brown sugar, non-iodized salt, onion, garlic, Worcester sauce, red pepper flakes, liquid smoke, celery seed brine (try saying that in one breath!). 24 hours later, I dry it and place on racks in my dehydrator.. about 4-5 hours later, we got product! 4lbs. of fresh meat will yield 2lbs. of jerky. Around here, beef jerky sells for $15 a lb.... I make superior jerky for about $5 a lb.! People ask what is the shelf life of this stuff. I tell them I don't know, it never lasted longer than a week before it was all gone!