Making Beef Jerky

Saw some thinly slicked bottom round at the grocery store the other day and thought "That just the right thickness for jerky!"  Then I found a recipe on the Internet (http://www.youtube.com/watch?v=OfgSCMxttCc)  that looked about right.



Worchestershire sauce and soy sauce based marinade with a generous helping of cayenne pepper pause for a little bite.



Marinaded in the refrigerator overnight.



Into the dehydrator for 8 hours and ...



... delicious beef jerky. It's so simple. Why haven't I been doing this for years?