I started out with a small Beef roast, thawed then re-froze for an hour or two, in order to slice thin.
I take off all if the fat I can by separating the roast and looking it over real well.
Here is a picture of the ingredients I used for the marinade. Salt, crushed red pepper, regular BBQ sauce, habanero BBQ sauce, Allegro marinade, cayenne pepper, liquid smoke, cajun seasoning, a little habanero hot sauce, worcestershire sauce and (not pictured) my crushed habanero peppers. Add just enough water to mix all the ingredients up real well and almost cover the meat.
Just a note here, but many people think you can marinade jerky for a couple hours, douse it with red pepper, cayenne etc and get the perfect flavor... The problem here is that you chew the jerky for a long time, therefore, the flavor is gone long before the meat is, so I never marinade less than 24 hours. Place the sliced meat into the marinade and allow to sit in the fridge for a couple days if you like, turning the meat occasionally, to ensure that everything is absorbed as much as possible.
I like to put an old towel out on the counter, so that when the meat comes off the marinade it goes on one half of the towel, then fold the towel over and lightly press on it, allowing the access fluids to be taken off...This makes clean up of the dehydrator a lot easier.
I add salt to the meat as it goes on the dehydrator racks and also just a touch more cayenne pepper.
Well there it is, one small beef roast in a little quart size bag.