Instructions

Prepping the beef

1. Slice the beef along the grain into 1-inch thick pieces. Prepare a bowl of vinegar for dipping.
2. Dip each piece of meat in the vinegar and let the excess to run off.
3. Place meat on a cooling rack over a tray. Chill the tray in the fridge overnight, uncovered.

Making the jerky

1. Pat dry each piece of meat with paper towels.
2. In a bowl combine the cayenne pepper, onion powder, garlic powder, salt, and a generous crack of black pepper. Add the tamari to create a paste.
3. Add the meat to the paste and thoroughly rub the paste into each piece of meat with your hands.
4. Place pieces on a dehydrator set at 140°F (50°C) for 8-10 hours (how long depends on how dry you like your jerky). Make sure to turn them over every now and then.
5. Store in a sealed container.