Slice your meat into strips. Approximately 1/8 to 1/4 thickness. (If you want chewier jerky then cut with the grain, or more tender, cut against the grain.
Combine all of the ingredients in a sealable bag and mix well. (You can also use some red pepper flakes or add some heat with some habanero sauce.)
Refrigerate for 24 hours.
IF USING YOUR OVEN:
Heat oven to 175 degrees.
Adjust the racks in your oven to accommodate a wire cooling rack.
Place the wire cooling rack on a baking sheet that is lined with aluminum foil.
Lay out your jerky flat in strips, being sure not to overlap.
Bake for 4 hours or until the jerky is dry and firm, but still pliable.
Flip your jerky at the halfway point.
IF YOU ARE USING A DEHYDRATOR:
Lay the jerky out in strips on the racks. Be sure they are flat and do not overlap.
Follow the manufacturer's guidelines for time and temperature.
I have an Excalibur dehydrator so I cook mine at 155 degrees for 4 hours.
Cooking times will vary depending on the thickness of the cut.
Remove your jerky and transfer it to a suitable container, I use glass mason jars.
If storing for a while, be sure to add a moisture absorber and vacuum seal your jars.
Enjoy!