Start with rump roast — never use beef brisket. Or use a good cut
of pork for pork jerky. Cut slices less than 1/4 inch. Marinate for 8 to 12
hours in a dry seasoning mix of your own design.
Then, for 2 to 4 hour after the meat has marinated, let lukewarm water run
very slowly into the pan of jerky. This is to get all the salt out so the jerky
doesn't have a dry taste. Place meat on racks to air dry. Season it to taste
with soy, garlic, barbecue, pepper, etc. as it dries.
After drying, set your oven at 150 degrees F.
Hang each slab of meat on a wooden pick, and place the wooden pick across
the oven racks with the meat hanging between the tines. You can dry a lot of
jerky by doing it this way. Leave the oven door cracked a few inches to allow
the moisture to escape as the meat dries.