Choose lean beef cuts such as top round, bottom round, eye of round, or flank steak
Trim all visible fat
Partially freeze the beef for easier slicing
Slice the beef against the grain for a tender jerky or with the grain for a chewier jerky
Cut the slices into even strips about 1/8 to 1/4 inch thick
Mix a marinade with salt, soy sauce, Worcestershire sauce, spices, and optional sugar or honey
Add the beef strips to the marinade
Refrigerate and marinate for 6 to 24 hours
Remove the beef from the marinade and pat dry with paper towels
Arrange the strips in a single layer on dehydrator trays
Leave space between pieces for airflow
Set the dehydrator to 160°F
Dehydrate for 4 to 8 hours, depending on thickness and dehydrator model
Rotate trays if needed for even drying
Check for doneness when the jerky is dry, firm, and bends without breaking
Cool the jerky completely
Store in an airtight container or vacuum-sealed bag
Refrigerate or freeze for longer storage