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I don't drain the marinade, I simply take bowl from fridge and place jerky strips directly on bradley racks and transfer to smoker. 165 degrees for about 4 hours. Then I transfer to food dehydrator set at about 165 until done. You want the dark color on outside but not completely dry. If your...
Does your cure have sodium nitrate? I would think you would be fine if you followed package instructions? Also, slice with the grain for a more tender piece of jerky and against the grain for chewy.
3# Eye of round, or bottom round roast (sliced with the grain 1/4" for tender jerky, against the grain for chewy jerky) then cut in strips
3/4 - C Low Sodium Teriyaki Sauce
1/4 - C Low Sodium Soy Sauce
1-1/2 t Garlic Powder
1-1/2 t Onion Powder
2 t - Black Pepper (salad / course grind)
2...
Bottom round roast 1/4" thick. Your butcher will slice for you
Marinate / cure for at least 36 hrs. Set smoker to 165. Give jerky smoke for 4 hrs. Then dry at 165 until your likeness.