I put my meat in the freezer for a bit then slice it. Slightly frozen meat is easier to cut than non. I then place in the bowls and marinade overnight in the fridge. I use an electric dehydrator, like you’d use for fruit. It has 3 tiers with optional tiers to add on. I set it and forget it. I can get nearly 60 slices of 4 inch by 6 inch of meat on the whole thing. It does take a while but that’s just how it’s done. Leaching moisture will take a bit. And you really want to do that part well because it can mold, not to mention unseen bacteria could be a problem with meat that is not done properly.

You could have your butcher slice your meat for you to eliminate that step.