There are many beef jerky recipes and the two provided below are from the Internet. I modified them as appropriate. I opted to provide jerky types that have some sweetness and smokiness instead of only strong sauce and garlic flavors. I also showed the two most common ways of making beef jerky at home, in a low temperature oven or in a dehydrator.
The best thing to do is experiment with small amounts of lean beef, trying each recipe with your own variations until you find what is perfect for you. You may want less of one or more of the sauces shown and you might have an idea for trying a different sauce. Refrigerate the final product for long shelf life and no spoilage.
You might also vacuum seal the jerky, which inhibits molds from forming.
I have not tried these specific recipes yet, though I have made a lot of beef jerky in the past. I will report back to you with my results and recommendations.
1. Teriyaki Style Beef Jerky
Ingredients: (The volumes of sauces seem far too high. Adjust them as necessary.)
Cut the meat across the grain into strips no more than ¼" thick. Thickness is easy to control by using semi-frozen meat. Cut away and discard any and all fat. Let the meat strips thaw completely and then dry them using paper towels.
Mix the ingredients for the marinade in a four quart bowl. Add the meat strips a few at a time and mix the contents well with each addition.
Cover the bowl and put the meat/marinade mixture in the refrigerator and let it marinate for 24 hours. Stir every six hours.
Cover your lower oven rack with aluminum foil and place the marinated meat across the uncovered upper oven racks, keeping it as flat as you can.
Set the oven at 160° F to 180° F. The lower temperature is best if your oven can be set to that temperature. Keep the oven door slightly open with a metal spoon between the door and the oven frame, as this will allow moisture to escape the oven, which is critical. After one hour turn over each piece of meat.
Cook for a total of 4 to 6 hours depending on what you want in terms of dryness.
Remove the beef jerky from the oven racks and let it cool to room temperature.
Put the jerky in an airtight container, in Ziploc® freezer bags, or vacuum seal it.
2. Sweet Smoky Style Beef Jerky
Ingredients: (the marinade ingredients listed don’t appear to provide enough liquid)
Place the beef strips between two pieces of plastic wrap and pound each strip to 1/8 inch thickness with a kitchen mallet.
Put the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, garlic powder, onion powder, and paprika into a large bowl. Mix well.
Add the pounded beef strips to the bowl a few at a time, mixing with each addition to coat the beef with marinade. Do a final mixing to assure all the meat is evenly coated. Cover the bowl and marinate the mixture in the refrigerator for 8 hours or overnight. Stir every two hours.
Arrange the marinated meat strips flat on the trays of a dehydrator and dry at your dehydrator's highest setting until the jerky is done to your liking in terms of dryness, at least 4 hours. Turn off the dehydrator and set the trays out to cool the beef jerky.
Store the jerky in an airtight container or in Ziploc® freezer bags when it has cooled to room temperature. Even better, vacuum seal it.