Making jerky is about slowly dehydrating thin strips of meat with low heat. This can be done in an oven or dehydrator, but I have found that my wood stove works great for jerky.
Choose the most ultra-lean cuts of beef, since the fat will go rancid over time. Stay away from anything with marbling, and when slicing your beef remove any fat.
To cut the jerky, use cross-ways cuts and keep the slices as thin as possible.
For this one, I marinated grass fed beef brisket from PEI for 2 days in coconut aminos, chili powder, paprika, salt, and pepper.
For drying, I set up the tray on top of my wood stove, elevated by logs on either side. You can see that by resting the stove thermometer on the tray, I was able to keep a nice steady 150-degree heat. It was on for about 5 hours.
A tip: dry the meat well when you remove it from the marinade. This well help speed along the dehydration.