Chucks Jerky

3 lb.s meat sliced into 1/4" thick strips
1 cup water
1/2 cup brown sugar(Splenda brown sugar can be used I don't)
2 Tbs canning salt
2 Tbs black pepper
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs mustard powder
2 Tbs Cayenne Pepper
4 caps full Lawry's Liquid Smoke any more makes it too smoke flavored Mesquite or Hickory your choice I use both in separate batches.
Mix ingredients well pour om sliced meat cover and refrigerate overnight(I put into 1/2 gallon canning jar and vacuum seal for a couple hours) Spread on cookie sheet and pat off excess liquid with paper towels( you can skip this it just takes a little longer to dry place in dehydrator and dehydrate at 145 to 165 until finished 6 to 8 hrs on my Nesco FD 50

It depends if you like it brittle or flexable