Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix all marinade ingredients together (can add a little water to stretch it out to cover all meat if necessary). cut mean evenly and as thinly as possible with the grain. marinate for 24 hours in the fridge. dump out of bag or container onto a wire race to drain off most of the marinade (some sites said to pat dry, but that seems unnecessary). place meat on the dehydrator racks (over the sink is convenient), then put salt or other dry spices on. store in air-tight container (bags for short term, jars for longer term).

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.