Thinly slice the meat {Note: it helps to remove all fat and freeze the meat about 1-2 hours before thinly slicing}. Put in a zip-top bag or container.
Whisk together tamari sauce, Worcestershire sauce, honey, liquid smoke, dried chopped onion or onion powder, garlic powder, paprika, red pepper flakes, and cayenne pepper.
Pour marinade over meat and tightly seal. Refrigerate for at least 3 hours or up to 24 hours {turning at least once to evenly distribute marinade}.
When ready to dehydrate, transfer slices of meat to the trays of a dehydrator in one layer {preferably leaving a little space between each slice}.
Dehydrate for 4-6 hours, turning once halfway through cooking if desired. To extend shelf life, blot each slice with paper towels to absorb any excess fat {which can cause it to go rancid quicker}.
Once completely cool, transfer to an air-tight container and keep at room temperature for 1-2 weeks or refrigerate up to 3 weeks.
Notes
*To make this gluten free, be sure to use gluten free ingredients. Tamari sauce is a sauce similar to soy sauce with little to no gluten. Check ingredients labels to insure there is no gluten if needed.*To approximate the nutrition facts, I based it off using the entire marinade. This is an estimate, and the sodium is probably lower due to the fact that the marinade doesn't completely absorb.*Makes 12 ounces total