Use a dehydrator or your oven set at 145 degrees. Heat meat to 160 degrees before the dehydrating process to ensure bacteria is destroyed.
2 to 3 pounds lean meat, cut into 1/4 inch strips (partially freeze meat to make slicing easier)
1/2 cup soy sauce
1/2 Worcestershire sauce
2 Tablespoons ketchup
1 1/4 tsp. salt
2 Tablespoons brown sugar
1 clove garlic, well mashed
1/2 tsp. onion powder
Cut beef into strips, set aside. Mix rest of ingredients in a large bowl and add beef. Marinate for at least 1 hour and up to 24 hours in the refrigerator. Stir occasionally. When ready to dehydrate, drain liquid. Dry meat on dehydrator or in oven laying in a single layer for about 5 to 10 hours or until meat is pliable, but does not break when bent. Check meat occasionally to remove any fat from surface with a paper towel.
Store jerky in airtight container. If not using immediately, store in freezer to keep fresh.
Here is a good site for guidelines to making jerky:
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