Good quality, fat and tendon free meat 1 to 1,5 kg (2 to 3 lbs)
Soy sauce 150 ml (5 fl oz)
Worchestershire sauce 150 ml (5 fl oz)
Red wine 200 ml (7 fl oz)
Onion powder 2 tbsp
Garlic powder 2 tsp
Black pepper 2 tsp
Habanero tabasco 1 tbsp
Place the meat into the freezer for 3-4 hours (makes cutting a lot easier)
Cut into thin slices (5mm (1/4 inch) or so) against the fiber direction
Place the meat into a ziplock bag(s), add marinade and mix carefully so that the surface of each slice of meat is in contact with the marinade.
Marinate meat in the fridge for 8-24 hours. (8 hours is a bit too short time, better make it over night, but if you are in a desperate hurry…)
dehydrate for 9+ hours 45-50 C (about 110-120 F) (9 to 16 hours, depending on the dehydrator and surrounding conditions). If you have not made or bought your dehydrator yet, the dehydrating can be done in a regular electric oven (I’m not sure about gas ovens, probably better not to try).