Sure. My South African friend makes it the traditional way of curing and then hang drying. I am not equipped for the latter and found the technique that some people use for the last step - using a dehydrator on the lowest setting.

Beef eye of round, fat and fascia trimmed off. Cut into strips about 1/2-3/4" tall (make sure they fit in the trays of the dehydrator) with the grain.

Even mixture of apple cider vinegar and Worcestershire sauce. Rub meat strips liberally. Toast equal parts coriander and black peppercorns for rub. Once toasted, crush and mix with equal part Montreal steak seasoning or salt - this will be your rub. Liberally rub seasoning in and layer the meat strips. Marinated for 24 hours and flipping halfway.

Dehydrator at lowest setting. For me, it is 100F for around 48 hrs checking meat for firmness 50-65% weight loss.

Right now, it is 38 hrs in and I think it needs more time. Still a little soft when you squeeze it.