Trim all excess fat and connective tissue from beef. Freeze beef until partially frozen, about 1 hour. Cut beef in diagonally slices, about 1/8 inch thick. Mix other ingredients stir in beef. Cover and refrigerate 1 hour, drain. Place beef in single layers on racks in 2 inch deep jelly roll pans. (Do not overlap slices). Dry beef in 200ºF.  oven, (rotating pans every 2 hours) in oven with door slightly ajar until beef bends and cracks, but does not break, about 4 1/2 hours. Cool, store in airtight containers at room temperature not longer than 4 weeks. 48 slices. 35 calories per slice.  Or use a Dehydrator & follow manufactures instructions.