Beef Jerky - Recipe 1 (wet marinade)

Okay - so the first recipe that I was given for Beef Jerky was as follows (from Kerry M):

"My favourite recipe for jerky: slice up 500-800g meat, add 1/4 cup of white vinegar. Mix together 1/3 cup of coriander seeds mostly ground up, 1/4 cup brown sugar, 1 tablespoon of salt, 1/2 teaspoon of pepper, add to meat, leave in the fridge overnight. In the morning, add 1/2 cup of cider vinegar and a cup of water to the meat, then pull the meat out and put it in the dehydrator, go to work, come home to jerky."
Further clarification regarding the 1/2 cup of cider vinegar and cup of water to the meat provided the following clarification: "It's just a bit of a rinse, so put it in, mix it round, then take the meat out bit by bit and lay it on the racks. I've tried not rinsing it before and you just get too many bits of coriander stuck between your teeth and it's a lot saltier."

So, I tried this recipe (but didn't have cider vinegar, so used a combination of white vinegar and malt vinegar).  Added garlic as well.

I did two lots - half without the wash and half with.  The washed was probably better but needed a little more salt (also the unwashed was my first go and the pieces of meat were not cut small enough).

Recipe works well and I will probably have another go along these lines shortly (adding more salt and possibly some Cumin as well).