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: in a gallon size zip-top bag, combine all ingredients except meat. close and shake to mix well. remove all fat from meat. slice meat into very thin strips. this is easier to do if meat is partially frozen. place in marinade and shake and squeeze bag to completely cover meat in marinade. allow to marinate at least overnight. remove meat from marinade and discard remaining marinade. place meat strips on dehydrator trays and dry for several hours. drying time will vary depending on dehydrator and thickness of meat. store in zip-top bags.