I used a lean roast trimmed of ALL fat, sliced into 1/4 inch pieces, marinated it in naturally fermented soy sauce (use organic or it will be made with GMO soy beans), red wine, powdered garlic, black pepper and red pepper flakes. You can add hot sauce, liquid smoke .. or what ever flavor suits your fancy. Let it marinate overnight in the fridge. Once marinated, pound the beef strips quite thin (almost to the point of seeing through them) with a heavy meat mallet. (You can skip this if you slice the beef slightly frozen into very thin strips prior to marinating.) Place on trays in a dehydrator and bring the temp up to around 170 F. I use a dehydrator rack from Cabellas placed inside my convection oven .. it has a drying setting ... and takes about 3-4 hours to dry. Be sure to keep the oven door opened a little crack. Let it cool on a plate or tray a good day before storing to ensure the jerky is completely dry.
If my kids read this post, you can be sure our jerky will disappear when they come to visit. It makes a great snack to take along on hikes or after a workout at the gym.