2 lbs. lean beef (like London Broil), partially thawed for ease of slicing
1 tsp. salt
1/2 tsp. freshly ground pepper
(can also add cumin, etc.)
Remove all fat (otherwise the jerky may be impossibly chewy), and slice the meat against the grain into uniformly thin slices (about 1/8-inch thick). Place in a glass container with salt and pepper, and toss gently to combine.
Cover and refrigerate for 24 hours. Then, place the strips individually on dehydrator sheets and dehydrate for about 3-5 hours at 155f, depending on how chewy you like your jerky. (If you're daring, use a lower temperature, like 100f, to preserve enzymes and such. In this case, you'll have to dehydrate for about 6-12 hours, depending on your tastes.)