Choose a lean cut of beef such as top round, eye of round, or flank steak
Trim off all visible fat
Partially freeze the beef for easier slicing
Slice the beef thinly against the grain for tender jerky or with the grain for chewier jerky
Cut the slices into uniform strips
Mix a marinade with soy sauce, salt, pepper, garlic powder, onion powder, and optional sugar or spices
Add the beef strips to the marinade
Refrigerate and marinate for several hours or overnight
Remove the beef from the marinade and pat dry
Arrange the strips in a single layer on dehydrator trays or wire racks
Dry in a dehydrator at 160°F or in an oven at its lowest setting
Dry until the jerky is firm, dry, and bends without breaking easily
Cool completely before storing
Store in an airtight container or sealed bag
Refrigerate or freeze for longer storage