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per 3.5 to just over 4lbs of meat - lean top sirloin or london broil (shoulder) cuts are ideal
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Cut beef into thin strips (between a quarter and an eighth of an inch)
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10-12 ounces soy sauce
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just under 8 ounces worcestershire
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0-3 tablespoons black vinegar and/or red wine vinegar to taste (not necessary, optional if more vinegar desired)
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2 tablespoons red pepper flakes (higher quality is better)
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mixed in large marinade bowl
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1 medium onion
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3 small sprigs rosemary or 2 teaspoons of dried rosemary (optional)
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1 teaspoon MSG optionally
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1-3 medium fresno OR serrano (or other) peppers to taste
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ground black pepper to taste (1/2+ tablespoons)
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1 heaping teaspoon of smoked paprika
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0-4 scallions to taste
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FOOD PROCESS AND THEN MIX WITH MEAT AND LIQUIDS, marinating in fridge at least 12 hours before dehydrating at highest setting until dry (4-6 hours)
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