1. Freeze the meat 1 hour prior to slicing. Remove the meat, place on a cutting board and using a sharp knife, slice the meat (against or along the grain)** in 1/8″ to 1/4″ pieces – be as consistent as possible! Trim all large pieces of fat from the meat.
2. In a medium mixing bowl, combine all of the marinade ingredients together. Pour the marinade into a large Ziploc freezer bag, and place the meat in along with the marinade. From the outside of the bag, massage the marinade into the meat and place the bag in the fridge for 4 – 24 hours.
3. For oven directions, see the post above. For use with a dehydrator, line the meat onto the trays in a single layer; the meat will dry faster if you spread it out over more trays. Turn your dehydrator up to 160/165 F and dry the meat until it is firm and slightly bendable (about 5-6 hours). Cooking time will vary based on the strength of your dehydrator!

Jerky can be stored in the fridge for 5-6 weeks (in an airtight container) and in the freezer for up to 2 months. I like to keep the jerky in a paper bag for day snacks!