I made some more beef jerky Friday using my own marinade. The butcher cut of meat I use is the bottom round. It is more lean and almost void of fat. Fat will not cure in jerky preparation. I cut all the meat into varying size strips and place in the marinade for 24-36 hours. Before placing the strips in my dehydrator each piece is laid on a rack covered by several paper towels to allow the excess to drain off. Then into the unit at 165f or so for 3-4 hours. I don't use a meat grinder for the typical jerky product. Don't want a lot of fat. But if I had the better cut such as the Beef Eye of Round and the bottom round too, that may qualify for the blender. If you want a recipe for the marinade I use just send me SASE and $......no,,,, I'll share it with anyone...We're all here to help each other. I enjoy my patio cooking. But I also finish the product in the oven too so I make sure the internal temps are proper. The last thing I want is for someone to become ill from eating my product. The product is already smoked so wrap it in foil with the finish seasoning such as butter, brown sugar and drizzle with honey. Close the wrap and let it "get happy" in the oven.