Put beef in freezer for about 2 hours, until firm but not frozen solid.
Remove meat from freezer, and using your sharpest knife, trim off any fat and silver skin from the meat’s surface.
Next, decide if you want to cut the meat with the grain, or against the grain. By cutting against the grain, you will get a much easier chew. By slicing with the grain, you’ll get more of a classic jerky “pull” when you chew.
Next, slice the meat into the length and width you want. Size and shape isn’t important, but thickness is. Aim to slice the meat at about an 1/8” thick.
Combine the non-beef ingredients into a mixing bowl and whisk together. Place beef slices into a heavy-duty zip seal bag or glassware bowl or baking dish.
Add the marinade to the beef and mix to ensure even coating on the beef.
Place in refrigerator and let marinate 2-3 hours or overnight.
When you are ready to dry the jerky, remove it from the refrigerator and allow to come to room temp – about an hour.
Meanwhile, remove your oven racks and line your oven bottom with foil.
Set your oven to its lowest setting. You want it at 175 degrees, so you will have to prop open the door with a wine cork or ball of foil. Use an oven thermometer to monitor the temp.
Coat oven racks with non-stick cooking spray or a neutral oil.
Remove your beef from the marinade, and lay the strips out on the racks, leaving some space between them so they are not touching.
Place the beef-laden racks into the oven and cook until dry, about 2-5 hours. Keep an eye on your oven temperature to make sure it doesn’t go below 175 degrees, and after the first hour and a half, bend a beef slice with your finger to test for doneness. You want it dark and dry but flexible – not brittle.
Continue testing until it feels done. Keep in mind that the heat distribution in every oven is different, so the jerky will not all be ready at the same time.
Allow finished jerky to cool on your counter, then store in an airtight container in a cool, dry place. Jerky is good for 2-3 months.