We marinated the jerky Saturday, and dehydrated it overnight into Sunday morning before heading out to the Renaissance Faire.
Randy's job was to take it out of the dehydrator and place it in the oven to finish (as per a recipe in a book I purchased) for 15 minutes. He left it in there longer and then put it back in the dehydrator because he was worried about some moisture beading. I wish he would have woken me up at that point...
It was delicious in flavor, but crunchy and crispy.
We shared with friends at Faire and they all loved it with that texture. Even a friend who is a professional chef really liked it. It turns out that he does his jerky intentionally crisp and another batch that is tender and mixes them together for the different textures.
All in all our first jerky was somewhat of a success.
There is none left by the way - it all got eaten yesterday.