I marinate raw ground beef with a special blend of dry spices, herbs, salt, and natural hickory smoke, then roll into a ball, wrap tightly, and put into the fridge to chill for an hour minimum. Then I flatten each ball into a disk between sheets of parchment and roll out into a square to fit my Excalibur trays, score each sheet with the back of a knife to make strips (and for the Black Pepper flavor, I add a LOT of freshly cracked pepper over the top of both sides), and dehydrate each sheet of strips for about 5-6 hours at 155-165 F.

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