• Begin by slicing the beef into 1/4 inch strips. Slicing raw meat is always easier if it is slightly frozen, so I would recommend freezing the meat for 1-2 hours before slicing. 

Dehydrator Method

• Place the raw meat slices on the dehydrator trays.
• Set the food dehydrator to meat/jerky setting, which is 160℉ (71℃) for most dehydrators. Dehydrate for about 2-4 hours, checking every hour or so. 

Oven Method

• If using oven-method, place the strips on prepared baking sheets.  Bake 250℉ (121℃) for 1-3 hours, checking jerky every half hour after first hour of baking.
• Dog jerky is ready when it is dry and snaps when broken.
• Cool completely and store in an airtight container.