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: combine worcestershire sauce, soy sauce, onion powder, liquid smoke, salt, garlic powder, and pepper in a large resealable plastic bag. add beef. seal bag and refrigerate overnight. dry in dehydrator according to manufacturer's directions. cool to room temperature. transfer to a plastic bag and store in refrigerator for up to one week.