In a meat grinder or food processor, grind the flank steak until it has the consistency of ground beef. Transfer to a large bowl and add the remaining ingredients. Mix until well blended.
Place the mixture in a jerky gun or pastry bag fitted with a 1/4- or 1/2-inch tip (6-12 mm). Line the dehydrator trays with drying sheets. Squeeze the gun or bag to create lines of the mixture on the drying sheets that are 1/2 inch (12 mm) wide and 8 inches (20 cm) long. Lightly pat them so they are flat, and not round like a Tootsie roll. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should just bend but not snap.
Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
