1First I put a couple of dashes of worcestershire sauce on both side of meat and refridgerate over night. Then I partially froze the beef after I had removed any gristle or visible fat. Then I thin sliced it as thin as I could.
2I have a new basic on/off switch dehydrator. Their booklet said, "for beef 4 hours or until they were leathery without extra moisture or softness under pressure." The time was pretty close to perfect.
3The roast was $3.38 a pound and the yield was many times that of $4 worth of the chicken strips that they took off the market. My dog loved them and this seams to be loved as well.