When I perfected my newest Recipe in a Bottle flavor, Smoky Maple, I knew I must use it in a jerky recipe. After fine-tuning this recipe, I can humbly say that jerky can’t get any better.

Yields 2 lb (910 g) jerky

• 2 lb (910 g) thinly sliced London broil

Smoky Maple Marinade

• 1/2 cup balsamic vinegar
• 1/4  cup teriyaki sauce
• 1/4  cup fish-free Worcestershire sauce
• 1/4 cup maple syrup
• 1/4  cup honey
• 2 Tbsp oil
• 2 Tbsp Recipe in a Bottle Smoky Maple Rub or a comparable rub seasoning blend
• 1 Tbsp liquid smoke
• 1 Tbsp lemon juice
• 1 Tbsp garlic powder

Place all marinade ingredients in a gallon-size ziplock bag. Shake well until combined.

Separate each piece of London broil and immerse it in the marinade. Once all the meat is in the marinade, mix well to ensure that each piece is moistened. Remove the air from the bag, then seal it and place it in the refrigerator, lying flat, to marinate overnight.

Remove the bag from the refrigerator and turn it over. This allows the marinade to seep into the meat.

Remove the meat slices from the marinade and set them in a single layer on the dehydrator trays. Leaving space between the meat slices allows the air to better circulate and dry the meat. Set the dehydrator to 145°F (63°C) for 1½ hours. Then turn the meat slices over and continue to dehydrate for another hour (or until the meat feels dry to the touch).