Freeze the beef for 15-30 minutes. This is not necessary, but makes it easier to slice.

Choose one of the marinades above and combine all the ingredients except the beef. Set aside.

Slice the beef in ¼-inch strips across the grain. Place in a ziploc bag and pour in the marinade. Squeeze out the excess air and seal. Smoosh meat around to distribute evenly. Place in the refrigerator overnight or at least 8 hours, flipping bag over halfway through.

Drain beef and pat dry with a paper towel. Arrange on oven safe racks or grates. Place in oven and set temperature to 140°F or as low as it will go.

Leave the oven door cracked open and let beef dehydrate for 4-5 hours, flipping beef over after 2 hours.

Beef will be dry and chewy when done. Test a piece of meat by bending in half. If it snaps, it’s too dry. If it bends in half easily without tearing or stretching, continue to dry it out.

Allow to cool completely before storing in an airtight container.