Choose a lean cut of beef such as top round, bottom round, eye of round, or flank steak
Trim off all visible fat
Chill the beef until firm for easier slicing
Slice the beef against the grain for tender jerky or with the grain for chewier jerky
Cut slices about 1/8 to 1/4 inch thick
Mix a marinade with soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and optional brown sugar, chili flakes, or liquid smoke
Add the beef slices to the marinade
Cover and refrigerate for 6 to 24 hours
Remove the beef from the marinade
Pat the slices dry with paper towels
Arrange the slices in a single layer on dehydrator trays without overlapping
Set the dehydrator to 160°F
Dry the beef for 4 to 8 hours
Rotate trays if needed for even drying
Check for doneness by bending a piece; it should crack slightly and not feel soft or wet
Let the jerky cool completely
Store in an airtight container or vacuum-sealed bag
Refrigerate for longer storage
Freeze for extended storage