This time, I got larger cuts of meat and was able to cut with the grain for a chewier jerky. I also used setting ‘6’ on the slicer for thicker jerky that wasn’t as crunchy/dry. I used the same beef recipe as last time, and this time I used a pork loin to make pork jerky

• 1 cup soy sauce
• 1/3 cup Worcestershire sauce
• 1 cup water
• 1/2 cup maple syrup
• 3 Tbsp cracked peppercorns
• 2 Tbsp lemon juice
• 1 Tbsp hot pepper flakes

Beef Jerky:

And pork jerky: