I like to make jerky with it. These are 2 recipes I use in the oven. This time of year I like using the oven rather than the dehydrator.
For About 2 Pounds of Beef_or Venison
1/4 C. teriyaki sauce
1/2 t. liquid smoke
2 T. worchestshire sauce
1/4 C. brown sugar
1 T. Cajun spice
1 T. cayenne pepper
1 T. black pepper
1 dash crushed red pepper (optional)
Mix the ingredients & set aside so sugar dissolves completely, stir again before using. Slice meat thin & pour marinade over meat. Cover, refrigerate & let marinate overnight or up to 24 hours. I like doing it in a ziplock freezer bag so I can turn it over easily. Drain the marinade & using a paper towel blot the excess liquid from the meat. Place in a 145° oven for 8-12 hours, depending on how dry you like your jerky & how thick you sliced it.
I put mine on racks on a cookie sheet. You can hang it directly from your oven racks. Just make sure you have foil underneath it or you will have a messy oven to clean
Here is another recipe I use sometimes, when I am making it for people who like it milder. Follow the same directions as above.
It makes about twice the amount as the other recipe does.
2/3 C. Worcestershire sauce
2/3 C. Soy sauce
2/3 C. Teriyaki sauce
1 t. salt
1 t. black pepper
1 t. garlic powder
1 t. onion powder