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Thank you. I didn't know that, and you're the first person to mention this. I don't know what to do about it though. I use Brave browser and seems to do it randomly for reasons I don't know.

I tell the butcher to give me some jerky cuts. The stuff already on the shelf is too thin. I make Wild Bills-style recipe. I also make peppered jerky. If you use a dehyrator then you have to use liquid smoke. If you have a smoker then obviously don't use any.

Wild Bills

Wild Bill's Jerky is known for its distinctive flavor and texture, but the exact recipe is proprietary. However, I can provide you with a general recipe for making beef jerky that captures a similar essence. Here's a simple homemade jerky recipe you can try:

Ingredients

2 lbs of beef (top round, flank steak, or brisket)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon smoked paprika (optional, for a smoky flavor)
1ts of teriyaki
1 teaspoon liquid smoke (optional, for extra smokiness)

Instructions

Prepare the Meat:
- Trim any excess fat from the beef. Freeze the meat for about 1-2 hours until firm but not completely frozen. This makes it easier to slice.
- Slice the beef against the grain into thin strips (about 1/8 to 1/4 inch thick).
Marinate:
- In a bowl, mix together soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes, and liquid smoke.
- Place the beef strips in a resealable plastic bag or a shallow dish and pour the marinade over the meat. Ensure all pieces are coated well.
- Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Dry the Jerky:
- Preheat your oven to 160°F (70°C) or use a dehydrator.
- If using an oven, line a baking sheet with foil and place a wire rack on top. Arrange the marinated beef strips in a single layer on the rack.
- Dry in the oven or dehydrator for 4-6 hours, or until the jerky is dry but still slightly pliable.
Cool and Store:
- Let the jerky cool completely before storing it in an airtight container. It can be kept at room temperature for a week or refrigerated for longer storage.

FOR THE PEPPERED I use Backwoods Cracked Pepper seasoning