I did! ...just a bit of Lea & Perrins first.... then just a bit of Pabst.
L&P has more of a bitter snap or bite to it... and the Pabst was smooth and a bit darker or opaque...
and just a tad thicker than L&P.
of course, as with anything in it's so-called higher class,
the price of the Pabst Worcestershire sauce comes to about 80 cent an once
compared to the .24 cent once of L&P
Did you make it yet? (did I miss the post?) I've done it a couple of times without TQ.
Edit:>> I see you're doing it this weekend - do you know what temps you're shooting for? I looked into this a little & what I gathered is the higher end dehydrators shoot for at least 160F, my next batch I'm going to shoot for 150-190F and expect it to take around 10 hours (thick slices)