I'm going to be attempting my first batch of jerky this weekend and have a few questions. I'll be using an MES 30, Eye of Round, Cure #1, and will be making some of it Teriyaki and the rest just a "plain" jerky. For the Teriyaki I plan on using a recipe that we use for stir-fry, which includes soy, water, ginger, garlic powder, brown sugar, and honey. It also calls for corn starch, but I don't see a need to include that. Once I'm ready to smoke it I plan on including just a bit of sesame seed and black pepper. First question, are there any ingredients listed that cause a problem (like they just shouldn't be used, or might spoil, or sour, etc.) when making jerky? If I marinate for 36 to 48 hours, do I need to dry the jerky off with paper towels before placing it on the rack or would it be fine to just kind of run it between two fingers to get the excess juice off? Any suggestions on a good basic jerky recipe? I know the cooking times will vary, but any suggestions on cooking times and temps? If anything I prefer a dryer jerky. Any help or suggestions are greatly appreciated.