you’ll need a food dehydrator first. I make my jerky out of buffalo roast. If you want to use beef, make sure not to use ground beef. You need to use a good cut of meat, preferably something better than flank steak. There are two processes, depending on your chewing ability. You can cut the meat into ¼ inch thick pieces of any length, making sure to remove any fat, as it will give it a rancid flavor, and use any store bought jerky seasoning mix to coat them. Make sure to use the curing salt in the exact amounts. Too little is as bad as too much. Then, using either a dehydrator, or an oven set to about 200 degrees (temps are different in a food dryer/dehydrator), you slowly dry the meat. You have to cvheck it fairly often to get it to the proper doneness, and with beef, you will have to blot off the fat that seeps out of the meat in clear droplets. There are web sites that will give you recipes for making your own seasonings, but you need to use curing salt with whichever method you use. I run my bison meat through an electric meat grinder, mix it with the jerky seasonings, and add lots of ground dried hot peppers, because I like jerky with a kick. Then I use a device known as a jerky gun that forms it into strips, arrange it on my dehydrator trays, and let it do its magic for about two to three hours. Grinding the meat first makes the jerky more tender, which makes it easier to chew. The people I share mine with LOVE the fact that you don’t grind your teeth down trying to eat it. Since homemade jerky isn’t loaded with preservatives, you need to keep it refrigerated. It also freezes very well, and will keep for six months in an air tight container in the freezer.