Roast sliced thin. Some pieces were hard to cut thin so I just used the smooth side of a meat mallet and pounded it thin.
2/3 c Worcestershire sauce
2/3 c. Soy Sauce
2 Tabl. Honey
1 teas. freshly ground black pepper
2 teas. onion powder
1 teas. liquid smoke
Mix all ingredients in a large bowl or zip lock bag. Prepare the meat. It is easier to trim the meat if you place it in the freezer to firm it up a bit. I used an electric knife to make it even easier. Trim it with the grain. Place the meat in a zip lock bag or large bowl with the brine and mix to coat meat well. Place in the refrigerator for 3-6 hours. I left mine over night.
Remove meat from brine and place strips on your dehydrator trays. Mine took anywhere from 3-6 hours. Here is a picture of the finished product.