Flank steak, or hanger steak
Ask your butcher to thinly slice flank stead or hanger steak. Marinate the meat in about 1 cup pepper-blend steak sauce plus a little chopped fresh garlic and salt and pepper.
Lay the thin slices of meat onto the dehydrator trays, leaving room for air to circulate, and dry overnight (at least 8 hours).
Store in zip-closure bag.
Carbs = 0
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