Jerk jerky

Trim the fat off the eye round and slice thinly on a meat slicer, or freeze about 30 minutes and slice as thin as possible with a sharp knife.

Combine the jerk spice mixture with soy sauce and liquid smoke, pour over the beef and massage vigorously, unfolding each slice.

Press plastic wrap onto the surface, wrap again and fridge four to 24 hours.

Optionally pat the slices dry with paper towels to shorten the drying time.

Dry in a dehydrator at 160F for three to six hours, until dried but not leathery.