Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: partially freeze the meat - 2 to 4 hours, so that you can slice it super thin. when it's all nice and frosty, slice your hunk o' meat into nice thin strips - and remove all the fat. i didn't do that the first time and the results were gross! the fat doesn't dry out, it just gets kind of squidgy and gelatinous. bleck! place the coconut aminos and all other remaining ingredients in a large zip-lock bag. add in the meat. shake and smoosh to completely soak the meat. place the bag in the fridge and marinate for 2-24 hours - longer is better. place the marinated meat in your handy-dandy dehydrator. if you don't have one, you can use your oven set at about 170ºf, 80ºc. dry the meat strips for as long as it takes - usually about 12 -18 hours.