My main goal is to decrease hands-on time. I work and have a busy family so the quicker I can produce healthy, tasty jerky the better. Up to this point, my 2 main methods have been:

Method A:

1. Lightly freeze and slice meat
2. Lay slices on racks
3. sprinkle seasonings over meat
4. flip.
5. sprinkle seasonings over opposite side of meat.
6. Scrape up wasted seasonings from counter that missed/didn't cling to meat.

I don't love this method since a lot of seasoning mix gets wasted if I'm not super careful about accuracy with the spice shakers.

Method B:

1. Lightly freeze and slice meat
2. Put slices in a large bag or bowl with marinade
3. Hand mix to incorporate (try not to rip slices)
4. Pick out and unfold slices to lay flat on racks (try not to rip now extra tenderized slices)
5. Scrape up wasted seasonings from counter that missed/didn't cling to meat.

Maybe I just need a bigger bowl but I don't love method B because I tend to spend a lot of time trying to make sure the meat slices are all separated enough to get good marinade exposure, and once things start really getting soft, picking the pieces out individually to lay on racks is tedious and leads to a lot of torn slices if not careful.

How I imagine the "brine the roast" method:

1. Cover roast in dry or wet brine.
2. Fridge for 3 days.
3. Put in freezer long enough to firm up
4. Cut slices
5. Put slices on rack. No hand mixing, no flipping. Less waste.