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Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.
Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.
Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.
Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.
Lay the beef strips out evenly onto your dehydrator trays.
Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.
Let them cool, then wipe away any residual moisture.
After they’ve cooled, store them in airtight containers or enjoy them right away.
Yields about 2/3 pound jerky.