Place jerky slices on clean cookie sheets or flat pans. Evenly distribute half of the pickling spices on the top surfaces of the jerky pieces. Pound the meat on both sides to work in the spices. Cover and refrigerate for 24 hours.

Combine ingredients for hot pickle brine in a large pot. Stir to dissolve salt and sugar and bring to a slow boil. Place a few meat slices at a time in a steamer basket and lower it into the brine. Simmer for 1½ to 2 minutes, occasionally stirring to make sure all pieces are immersed.

Lift the basket out of the pot and drain off liquid. Using clean tongs, remove meat pieces and place flat, without touching each other, on clean dehydrator trays, oven racks, or other drying trays.Repeat the process until all meat pieces have been pickled in the brine solution and placed in the dehydrator or oven.

Dry in a dehydrator or oven. Dry meat at 150°F for 9 to 24 hours or until slices are adequately dry.