knife or meat slicer, cutting board, refrigerator-safe container or bag, paper towels, and either a food dehydrator or an oven.
A meat thermometer is especially important for food safety.
Step 1: Choose and Prepare the Beef
Start with a lean cut of beef, such as eye of round.
Trim away visible fat and connective tissue as thoroughly as possible.
Excess fat doesn’t dry as well and can shorten the quality and storage life of the finished meat.
For easier slicing, place the beef in the freezer for roughly one to
