1. Cut meat into 3/8 inch thick slices across the grain. Obviously you don’t have to measure every piece – just eyeball it. I tend to err on the thick side as I like my jerky chewy rather than brittle.
2. Having a super sharp knife, with a quick sharpener handy really speeds this process up. It’s no fun sitting at the table sawing meat all day. Get your knife sharp and get it done!
3. Toss meat with marinade ingredients in a large bowl.
4. Cover meat with a plate and weight it down so that the juice cover it. OR, (and this is preferable) put the meat and marinade in a large, zip-top bag. Squeeze all of the air out so that the meat has no choice but to be covered in the juice (what little there is).
5. Refrigerate overnight.

In the morning:

Dehydrator: Arrange meat on dehydrator trays Turn heat setting to 150-160 and dehydrate for 6-8 hours.

Oven:

1. Arrange jerky on air bake pans, cookies sheets, or hang over the (clean) oven racks themselves.
2. Turn oven on to 150º and place jerky in center of the oven. If you’re using air bake trays, or the oven racks, you might want to place a jelly roll pan or something underneath to catch any stray drips.
3. If your oven has a fan-bake setting, use it. The more airflow you can get, the faster your jerky will dry.
4. Bake/dehydrate for 8-12 hours or until dry. If using cookie sheets, you’ll need to turn jerky over every few hours.
5. Store in an airtight container.
6. Enjoy – slowly!