Instructions

1. Slice the meat, or take it to a butcher and have it sliced into 5-by-1-inch strips that are 1/4 inches thick. Season both sides of the slices with the salt, pepper and sugar, and infuse it into the meat using the rubber mallet or tenderizer.

2. Lay the strips onto the baking sheet and cover with aluminum foil. Put the tray in the refrigerator and leave overnight.

3. Add half of the brine mixture to 1 gallon of water and bring to a boil. When the water boils, turn the heat down to a simmer.

4. Place a few strips into the colander and lower it into the simmering brine solution until all pieces are submerged. Let it simmer for 60 to 90 seconds, then remove the strips, set aside, and simmer another set of marinated strips. Don't overlap the strips, and use tongs to remove the meat to prevent contamination.

5. When the brine water gets soapy, dump it out and make a second brine mixture, using the other half of the ingredients and a fresh gallon of water. Continue brining the meat.

6. Place the brined meat strips in the dehydrator, using the tongs, and without letting the strips of meat touch each other. Dehydrate for 8 to 10 hours at 145 degrees. Use a thermometer to ensure that the temperature does not go below 145 degrees F, to eliminate the chances of bacteria developing.

7. When the strips appear leathery, remove them from the dehydrator. Store for the first night in an open plastic bag or container, then seal and store in a cool, dry place, or freeze in an airtight bag.