Beet Jerky

Not sure it will come out, but I am trying something a little different. Instead of using raw beets (presuming that is what the recipe here calls for), I cooked the beets at 375 degrees Fahrenheit for an hour, the thinking being that the softened, cooked beets would be easier to slice with a mandolin, have a better taste and more beef-jerky-like texture, and be more receptive to a marinade than raw beets. Once cooled, I sliced them as you recommended, and am marinading them in the fridge for a little over a day in a similar but less sweet, smokier, spicier stew of ingredients (http://www.geniuskitchen.com/recipe/homemade-beef-jerky-42272#activity-feed, skipped the hot sauce). Once the marinating is done, I plan to put them in the dehydrator at between 125-135 degrees overnight to dry. Sidenotes: to reduce the amount of mess in my kitchen from slicing a slew of cooked beets, I used the mandolin in my kitchen sink basin. Also, I held the beets with a steel mesh glove and pulled (not pushed, like in the video) them through the mandolin slicer to ensure that the only blood spilled in my kitchen sink was beet blood, minimizing the risk of another costly ER visit due to a mishap with a mandolin slicer (the steel mesh glove was about 1/3 the cost of my last-and hopefully it remains my last-mandolin slicer-related ER visit). Watching the video of someone pushing beets down a mandolin slicer with bare hands made me cringe, as I scalloped the tip of my left ring finger using the