Follow basic instructions below, marinating at least 24 hours (longer if desired).
Slicing the meat: Trim meat of all silverskin, fat or gristle. Meat will be easier to slice if partially frozen. Slice meat to thickness recommended in individual recipe. For tender jerky, slice meat across the grain; for chewier jerky, slice meat with the grain.
Marinating the meat: Combine marinade ingredients in large nonaluminum bowl; a plastic ice cream pail also works well, as does a zipper-style plastic food storage bag. Add meat and stir to coat with marinade. Cover and refrigerate for time directed in individual recipe, stirring occasionally.
Drying the meat: Remove meat from marinade and pat dry; discard marinade. Arrange meat on racks as directed below, and process until meat is dry but not brittle.
* To dry in dehydrator, arrange meat in single layer on dehydrator trays; allow space between strips for air circulation. Process at 140°F to 150°F, rotating racks every hour or two.
* To dry in oven, arrange strips on finely spaced wire rack, allowing space between strips for air circulation; or, hang meat strips from oven racks. Prop oven door slightly open with small ball of foil. Set oven at 150°F or lowest setting, and bake until jerky is desired consistency.