1/2 tablespoon pepper

1 tablespoon granulated garlic

1 teaspoon chili powder

1 teaspoon of Old Bay seasoning

1 teaspoon salt

1 pound lean ground beef 93%

1/4 tsp cayenne pepper (optional for heat)

Stir all seasonings together. 

Add ground meat.

While wearing sterile nitrile gloves, thoroughly mix seasonings into meat. 

Place large nonstick parchment or Saran Wrap on counter.  

Under the Saran place two paint stirrers to use as depth gauges. 

Place the meat/seasoning mixture onto Saran (plastic cling wrap) and cover with another piece of Saran. 

Using a rolling pin, roll out the meat mixture keeping the rolling pin above or resting on the paint stirrers.

When meat is uniform depth, remove top layer of Saran. Using a knife or pizza cutter, score the meat mixture into serving size pieces. 

Slide the Saran with meat onto a large flat pan or cutting board.  

Place a greased cooling rack directly onto the meat mixture.  

Flip the entire assembly- pan/meat/rack and all such that the cooling rack is now under the meat.  

Remove the pan or cutting board and peel away remaining Saran.

Smoke the rack of perforated meat for 4 hours at 150 degrees.  

Optionally, if you don't have a smoker you can skip directly to the dehydrator or improvise with a small addition of Liquid Smoke.

Transfer the meat to a dehydrator. Dehydrate for 12 hours or until sufficiently dry. 

After allowed to cool, properly dehydrated meat will break cleanly along score marks. Alternatively, you can cut along score marks with scissors.

Store in resealable plastic bag either in the fridge for weeks, or freezer for months.

Alternatively, you can vacuum seal the meat and store much much longer in the freezer.