Remove all fat, sinew, and gristle from the meat. Slice into strips 1/4-1/2 inch thick and 1/2 to 3/4 inch wide. If meat is slightly frozen it can sliced on a commercial slicer. Mix seasonings (some prefer to use a cure with the meat) and let marinate overnight in a refrigerator. Marinating should be done in a glass container or a zip-lock bag. Do not use metal pans.
Place on shelves that have been sprayed with a non-sticking agent (pam) or hang in smoker. Allow to smoke at 90-100 degrees. Time of drying will depend on humidity, moisture in meat, etc. A dehydrator will have instructions for the drying time.
You may spray dried product with potassium sorbate to decrease mold and increase shelf life.
