Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: remove fat from meat and place [meat] in freezer. when semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). note: meat cut with grain will be chewy, against grain, tender. combine everything in large bowl. marinate meat 1 hour with sauce in refrigerator, then drain in colander. place meat on cookie sheets to dry. for fastest drying do not overlap meat and turn at least once during drying. dry in 145-degree oven [i use 155 degrees - tom] for 8 to 10 hours on cookie sheets. it is ready when it bends like a green willow without breaking. refrigerate for long-term storage.

Target 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).