Thinly slice the meat* and cut off all visible fat.
Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.
*Partially freezing the meat makes it easier to slice. Cut with the grain for chewier jerky & cut against the grain for tender but more brittle pieces.Storage Notes: Properly dried and packaged jerky will keep for a week at room temp in a regular zip-top bag, up to a month at room temp in an air-tight container, 3-6 months in an air-tight container in the fridge, and up to a year if vacuum sealed and stored in the freezer.
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