Place meat in a steamer basket in a very large skillet. Add water to skillet to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes for medium (160 degrees F); cool meat slightly. Wrap in plastic wrap or waxed paper and freeze 30 minutes or until firm.
Using a sharp knife, cut meat across the grain into 1/8- to 1/4-inch slices. For marinade, in a large bowl combine remaining ingredients. Add meat; stir to coat. Cover and marinate in the refrigerator overnight.
Drain meat in a colander, discarding marinade. Arrange meat slices in a single layer on mesh-lined dehydrator trays.
Dehydrate at 160 degrees F about 6 hours or until dry. To check doneness, remove one slice from dehydrator; cool. The jerky should easily break in half when done. Store at room temperature up to 3 weeks.