Going with 7 lbs. of whole meat jerky.
RecipeSoy JerkySoy Sauce: 17.5 fl. oz.
Brown Sugar: 7 Tbl
Garlic Powder: 7 Tea
Ginger: 3.5 Tea
Insta Cure #1: 1.4 Level Teaspoons
Halford's Hot Pepperoni Mix: 2 Tbl
Liquid smoke: 1 Tbl
Slice the meat about 1/4" to 3/8" thick. Slice across the grain for super tender and with the grain for chewy or on a bias for middle of the road. I have better success slicing (with my slicer) if the meat is stiff but not frozen rock solid.
Trim excess fat from edges of the meat and weigh trimmed meat.
Mix all the dry ingredients together and mix well. Make sure the Dark Brown Sugar and the Ginger are not in clumps. Add the wet to the dry and mix well.
To prevent the slices from sticking to each other add the meat one piece at a time and stir to coat. Then place in your containment vessel and add remaining liquid. I used my reveo vac tumbler, you can use a freezer bag or gallon pickle jar or a Food Saver marinade container.
Roll the jar around on the counter a few times to evenly distribute the ingredients.
Place in the refrigerator overnight, turning the jar when you think of it.
You can use your smoker or dehydrator for this recipe. If using a dehydrator you have the option of adding liquid smoke. Just be careful as that stuff is power full.
Using the good stuff for this recipe
Going for a ride on the tumbler 
All loaded up in the SedonaUsing 7 trays with both fans
Here if you click the picture you will hear the difference in noise from daytime use to night use settings. It really is not noisy on daytime use so I think I will just use that. 
Be back in about 8 hours
