Cut meat into very thin slices along its grain. About 1/8" is perfect. If you don't have a slicer, cut the meat into long rectangular portions about 1" x 1" x overall length, to begin. Place them into the freezer just long enough to make them very cold, just under freezing. This will make slicing easier. Use a sharp slicing knife and take care!

If using a slicer, you may want to cut wider slices in half or into 1" strips

Mix garlic through sugar in a medium sized pyrex bowl and whisk to dissolve sugar.

Place meat and marinade ingredients into the bowl or a ziplock bag, mixing well to get marinate to all sides of the meat.

Refrigerate for 24 hours

Place on cake racks or aluminum grill racks close but not touching each other.

Sprinkle with additional coarse black pepper if desired

Place into a dehydrator (check manufacturers recommendations) or into a 150° oven. You may need to keep the door open just a crack to keep the heat low enough.

Circulate the racks occasionally so as not to cook the meat, but rather to dry it out.

Check every hour until dry.

Remove from oven and let cool.