Step 2: Using your hands, press the mixture onto a dehydrator sheet lined with Paraflexx or parchment paper. The mixture should be about 1/8 - 1/4 inch thick, and if you'd like you can shape it into a square for more uniform pieces.
Step 3: Using a pizza cutter or butter knife, gently score the mixture into pieces
Step 4: Dehydrate at 155°F for about four hours, then flip and dehydrate until completely dry
When the jerky is "done" is somewhat subjective. I prefer mine to be on the chewy side so I remove it after about six hours. It will firm up quite a bit as it cools, so when you're making your first batch I recommend taking it out around the five hour mark . . . you can always pop it back in if after a few hours it's not firm enough.
Storage: Though this jerky does contain salt (a natural preservative) due to the coconut aminos, I prefer to store mine in the freezer. If we pull a batch out on our way out the door it's ready by the time we need a midmorning snack or lunch.