One Day Before:
Mix all ingredients (except meat) together into a large mixing bowl. Using a food slicer (or carefully, with a knife) cut partially frozen meat into 1/8-inch strips across the grain. Add to marinade. Mix well and pour into resalable zip top bag. Refrigerate overnight.
The Day Of:
Drain the marinated meat in a colander to remove any excess liquid. Set up your Wolf oven for dehydrating: Place a pan on rack position 1 to catch any drips from the meat while it is dehydrating. Place additional racks on positions 3, 4 and 5. Fit the doorstop over the door latch. Set the oven to the dehydrate mode at 150°F degrees.
Lay the drained meat strips on the dehydration racks, positioning the strips as close together as possible (without overlapping) and filling up as many racks as needed.
Slide the dehydration racks onto the oven racks at positions 3, 4, and 5. Allow to dehydrate for 4 hours, or until fully dehydrated. Remove racks and allow to cool.