Choose lean beef cuts such as top round, bottom round, eye of round, or flank steak
Trim off all visible fat
Slice the beef thinly against the grain for tender jerky or with the grain for chewier jerky
Freeze the beef for 30 to 60 minutes to make slicing easier
Cut the beef into even strips 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 or chili flakes
Add the beef strips to the marinade
Refrigerate and marinate for 6 to 24 hours
Preheat the oven to 170 to 200°F
Line baking sheets with foil and place wire racks on top
Arrange the beef strips in a single layer without overlapping
Pat the strips dry with paper towels before baking
Place the trays in the oven
Leave the oven door slightly open if needed to allow moisture to escape
Bake for 2 to 6 hours, flipping once if desired
Check for doneness when the jerky is dry, firm, and bends without breaking
Remove the jerky from the oven and cool completely
Store in an airtight container or sealed bag
Refrigerate for longer storage