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I used to make it all the time. I used London Broil for the meat. Trick for cutting it thin. Put it in the freezer just to the point it gets a little firm. Then you can cut it without tearing it apart
I used an old recipe that I can't find now. It was something like low sodium soy sauce, powder garlic and onion, hot sauce, liquid smoke and Worcestershire sauce. Marinate for about two days and tray it. Rotate the trays every half hour or so so that not 1 tray dries faster than the other. After it is dehydrated enough, cool it down and enjoy.
Guys at work loved the stuff but i just have not had the time to make any lately
Expirament with flavors. Try some terryaki flavoring. Real good too. My next batch will be with flank steak. Supposed to be even more tender
Good luck!
Posted from my iPhone/Mobile device
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