You can totally slice the London broil against the grain in thin strips, but the way I like to do it is from a tip I read here where he uses a food processor. Just cut thick chunks with the grain and let it go in the food processor so it chops against the grain with the mandolin blade. Process the whole 2lb in the food processor. Remove the chopped up meat and put in a ziplock bag with all the ingredients and let it marinate overnight. This is a dry cure so it may release some liquid in the bag the next day.
Then when you’re ready to put in the dehydrator the next day, place all the meat pieces on the trays of your dehydrator evenly spaced out. Know that the processor probably chopped some pieces weird, don’t worry just mush them with the other pieces and as they dehydrate they will fuse with the other pieces.
Rotate trays every 2 hours from top to bottom. After about 5 or 6 hours it should be done. I consider mine done when it has a little crunch to it but with some squish to some of the thicker pieces still. It’s up to you so play around with it until you get it to your liking.
Place it all in a ziplock bag with a paper towel. Don’t close the bag for a few hours until it fully cools. This should stay good for a couple weeks but we eat it all up in a few days pretty quick.
Enjoy!
