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Thanks to Richard and Rob for their great posts on fish oil.

I just got my dehydrator up and running and made my first few batches of
beef jerky ... they've come out great.  I'm wondering what other kinds of
flesh that individuals on this list have had success with regarding making
jerkys, e.g., salmon, chicken, turkey ... Also, I want to stay away from
salt (sodium chloride), and have just been using some fresh ground pepper as
a seasoning ... anyone have any easy-to-apply seasonings that are salt-free
for their jerky recipes?  Thanks!

Gregg
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