How to Make Beef Jerky 1
Trim all the fat from the meat. Discard fat, and place trimmed meat in the freezer. Fat will cause the jerky to go rancid, so you want very lean meat.
Remove the meat from the freezer when it is semi-frozen. Slice the meat into even width strips. Cut between 3/8 to 1/4 inch in width. The jerky will dry quicker with thinner pieces. Whatever width you decide, try to cut all the same width. Semi-freezing will make the meat easier to cut. For chewy jerky, cut with the grain, for tender jerky, cut against the grain.
Marinade the strips in the marinade of your choice for one hour. Then drain in a colander.
Lay the strips on the dehydrator trays. Do not overlap the pieces. Dry at 145 degrees for 8 to 10 hours.
The beef jerky is ready....