4 cups brown sugar
1/2 cup kosher salt
1 tablespoon ground celery seed
1 tablespoon chile flakes
1 tablespoon garlic granules
5 pounds beef top round, cut into long, thin strips
Combine the sugar, salt, celery seed, chile flakes and garlic granules in a large bowl. Add the top round and mix well to fully coat. Refrigerate and let marinate for 24 hours.
Place the strips of top round on the trays of a food dehydrator. Dry at 125 degrees F for 24 hours.
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