Choose a lean cut of beef such as top round, bottom round, eye of round, or flank steak
Trim off all visible fat
Partially freeze the beef for 1 to 2 hours to make slicing easier
Slice the beef thinly, about 1/8 to 1/4 inch thick
Slice against the grain for a more tender jerky or with the grain for a chewier jerky
Mix a marinade using soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and optional sugar or spices
Add the beef slices to the marinade and coat evenly
Cover and refrigerate 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, oven racks, or wire racks
Leave space between strips for air circulation
Dry in a dehydrator at 160°F to 165°F until firm and dry
Or dry in an oven set to the lowest temperature with the door slightly open
Or dry in a smoker at a low temperature
Check for doneness by bending a piece; it should crack but not break completely
Make sure the jerky reaches a safe internal temperature of 160°F for beef before or during drying
Cool completely before storing
Store in an airtight container or sealed bag
Keep refrigerated for longer storage
Use within 1 to 2 weeks at room temperature or longer if refrigerated or frozen