I combine a pound of the meat with whatever flavors I'm making (1:1 liquid to dry ingredient ratio so it's a paste) by mixing it all up and then form a bsll & let it chill in the fridge, covered, for at least an hour to firm up and also incorporate all the flavor, Then I roll the meat mixture between sheets of parchment 'til it's about 1/4" to 1/8" thin, and score it into strips before placing the sheets onto dehydrator trays in my Excalibur (the meat stays between the parchment and never touches anything until I package it). Once dry (but still flexible, I can break up the strips easily.