Instructions: Combine marinade and meat in large ziplock bag. Knead to make sure all meat is coated. Refrigerate several hours or overnight. Drain marinade. Spread strips on paper towel to drain further while preparing dehydrator. Drying times will vary but should take about 4-5 hours. Flip meat and rotate racks.

Dry the meat at 145 degrees for about 5 to 10 hours, or until the meat is pliable,
but does not break when bent. Store the cooked meat in plastic bags. The butchers at the grocery stores are usually willing to slice the meat for you.

There are some wonderful jerky recipes at this site:

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