Choose a lean cut of meat such as beef round, flank, sirloin, or turkey breast
Trim off all visible fat
Slice the meat thinly, about 1/8 to 1/4 inch thick
Cut against the grain for a more tender jerky or with the grain for a chewier jerky
Freeze the meat for 1 to 2 hours before slicing for easier cutting
Mix a marinade with salt, soy sauce, Worcestershire sauce, garlic, onion, black pepper, and any desired spices
Add sugar, honey, or maple syrup if a sweeter jerky is desired
Place the meat in the marinade and refrigerate for 6 to 24 hours
Remove the meat from the marinade and pat it dry
Arrange the slices in a single layer on dehydrator trays, oven racks, or wire racks
Leave space between pieces for air circulation
Dry in a dehydrator at 145°F to 160°F until firm and dry
Dry in an oven at the lowest temperature with the door slightly open until fully dried
Turn the pieces occasionally if using an oven
Check for doneness by bending a piece; it should crack but not break in half
Heat the jerky to a safe internal temperature if required by your method
Cool the jerky completely before storing
Store in an airtight container or sealed bag
Refrigerate or freeze for longer storage
Discard any jerky that shows mold, unusual odor, or moisture buildup