• Remove as much fat as possible from the steak. Slice the meat into thin 1/4-inch slices using a sharp straight-edge knife. Alternatively, have the butcher do this for you.
• For either marinade, add the ingredients to a large, resealable bag. Close the bag, and shake to combine.
• Add the sliced steak to the bag and gently ensure all the meat is coated with marinade. Refrigerate overnight.

Food dehydrator instruction

• Transfer the marinated pieces of steak to a single layer on the grates of a dehydrator.
• Dehydrate for 4 hours at 160°F.
• Check for doneness (see below).

Convection oven instruction

• Place a bake rack onto a large bake sheet and layer the steak on that.
• Place in the convection oven set to 175°F for 3 hours.
• Check for doneness (see below).

To check for doneness

• Take a piece of jerky, cool a bit, and bend to a 90° angle. If moisture squeezes out, it needs to cook longer. If the meat bends and snaps, it is overdone. If the meat slightly cracks but still bends, it is just right.