Step 1

Slice the beef. Freeze the beef for an hour or more so that it is very cold but not frozen solid. This makes it easier to slice. You could also ask your butcher to slice the beef into ¼-inch slices.

Step 2

Tenderize the beef. Using a meat mallet, pound the beef so that it is about ⅛th of an inch thick. You want the thickness to be even so that the beef dries evenly.

Step 3

Make the marinade. Mix the ingredients for the marinade together in a zip top bag or in a bowl.

Step 4

Marinate for 8 hours. Add the beef to the marinade and mix to make sure the beef is entirely covered. Marinate in the refrigerator for 8 hours. I you're in a hurry, I recommend a minimum of 2 hours of marinating time.

Step 5

Dehydrate the beef jerky. Place the slices of meat in a single layer on your dehydrator trays. Set the dehydrator to a temperature between 140 and 160℉. Start to check on the jerky at around 4 hours. It will take 4 to 8 hours, depending on the thickness of the jerky slices.