Choose lean meat such as beef top round, eye of round, or flank steak
Trim off all visible fat
Slice the meat thinly against the grain or with the grain for chewier jerky
Freeze the meat for 30 to 60 minutes to make slicing easier
Mix a marinade with soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and optional brown sugar or spices
Add the sliced meat to the marinade and refrigerate for 6 to 24 hours
Preheat the oven to 170°F to 200°F
Line baking sheets with foil and place wire racks on top
Remove the meat from the marinade and pat it dry
Arrange the meat strips in a single layer on the wire racks without overlapping
Place the trays in the oven
Leave the oven door slightly open if needed to allow moisture to escape
Dry the jerky for 3 to 6 hours, checking periodically
Flip the strips halfway through if necessary
Remove the jerky when it is dry, firm, and bends without breaking
Let the jerky cool completely
Store in an airtight container or sealed bag
Refrigerate for longer storage