Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: trim all visible fat from meat. partially freeze. slice with the grain 1/8 to 1/4 inches wide and 4 to 12 inches long. combine all remaining ingredients. mix with beef strips. place in a glass dish; cover and refrigerate 8 hours or overnight. lay beef strips in single layers on oven racks with cookie sheets below. bake at 140° to 150° for 10-15 hours or until they are leathery.or use a commercial dehydrator, following manufacturer's directions. with a paper towel, blot any drops of oil from the jerky. place in an airtight container and store in the refrigerator or freezer. yield: 30 servings.

Target recipe: select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. slice across the grain into 1/4 to 1/2 inch wide strips. place meat strips in a shallow dish or heavy plastic bag. add soy or teriyaki sauce to cover meat. if desired, onion or garlic powder or worcestershire sauce may be added. toss to coat each piece. cover and refrigerate several hours or over night. lift meat from marinade, drain will then air dry for a couple of hours. arrange meat strips in single layer on fine wire screen or cake cooling rack. place in low temperature oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. store in air-tight container. serve as a snack or appetizer.