Slice your beef to the desired thickness. I prefer something between ⅛ & ¼ inch thick. Any thicker and I've found it stay too chewy, or doesn't dehydrate quite the right way.

Mix everything else and pour over the slices of beef and marinate 4 - 24 hours. I usually throw it all in a container and stick it in the fridge overnight.

Spread out on your dehydrator and turn on low (I don't turn mine up over 118F, ever, and usually do meat around 112F) and let it run.

I try to set this early in the morning so it's finished before I go to bed so I don't wind up with inedibly crunchy jerky from letting it run overnight. Or set it up before bed and check it first thing in the morning. This usually doesn't take more than 8 - 10 hours at such a low temperature. Your time will always vary due to however thick you cut your slices. It will take considerably less time if you crank your dehydrator up to 140F - 160F.