Boil a large pot of water.

In a large bowl, mix the vital wheat gluten and the water together until fully incorporated.

Cut the dough ball into 4 roughly equal pieces.

Put the dough balls in the boiling water for 3 minutes and remove with a slotted spoon.

Set aside to cool to the point you can handle them.

Leave the pot of water boiling.

In a shallow dish or bowl, whisk together soy sauce, brown sugar, onion powder, garlic powder, liquid smoke, chili powder and black pepper until sugar is dissolved.

When the dough balls are cool enough to handle, use a serrated knife to make slice them into 1/8 inch slices. The do not have to be perfect.

Drop the pieces back into the boiling water for 5 minutes. Remove with slotted spoon, straining any excess water.

Let cool until you can handle again.

Drag each piece of seitan dough through the marinade until coated.

Place on either a teflon sheet (if using a dehydrator) or a parchment lined cookie sheet (if using an oven).

When all pieces are coated, place the trays in the oven or dehydrator.

Allow to dehydrate for 1 hour before flipping them. Continue to dehydrate for another hour.