Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: trim any fat from meat. chill meat in freezer about an hour. slice across the grain about 1/4 inch thick. mix marinade ingredients together in large, non-reactive bowl. add meat and stir to coat. refrigerate for 12 hours, stirring occasionally. set dehydrator at 125 degrees f. drain beef and place in single layer on dryer trays. takes from 8 to 10 hours. in some dehydrators, the shelves should be rotated every few hours. if any fat accumulates on surface of meat, wipe off with paper towels. jerky should be dry but flexible when bent. cool thoroughly and store in airtight containers (i store it in the refrigerator.).

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.