Slice meat into strips using a mandolin or by hand, about the thickness of bacon. Put aside in a container. Tip: freeze meat for approximately 60-90 minutes before slicing, makes it easier to slice.

In a small saucepan, mix all other ingredients, except the red pepper flakes, and place on stove top over medium heat until warm (approx 5 mins_

Pour warmed mixture over meat, coating all pieces. Cover and refrigerate for minimum of 6 hours. Overnight is best.

Place meat into a strainer and rinse with hot water.

Lay meat on dehydrator trays and do not allow any to overlap.

After each tray is complete, sprinkle with red pepper flakes to taste. Black pepper can be used as an alternate if you prefer mild.

Set the dehydrator for 160* F for approximately 4 hrs. Because dehydrators vary, check to ensure it is set for the correct time and temperature. Jerky is done when the outside of the meat cracks when bent.

Let jerky cool to room temperature. Store in large zip lock bags with a paper towel to absorb excess moisture.