Pop the piece of beef in the freezer for an hour to firm up which will make it easier to slice.
Sharpen your knife, then slice the meat as thin as you can possibly get it. There will always be bits that are thicker than others so don't fret about it too much.
I always cut against the grain of the muscle fibres as it makes for a less chewy jerky but try it both ways to discover your favourite method.
Place the slices of beef into a large ziploc bag and sprinkle over the salt and pepper. Seal the bag then massage the meat through the plastic with the aim of getting the seasoning to touch every single piece of beef.
Lay out on your dehydrator or oven shelves ensuring that the pieces don't touch or overlap.
Dry until the meat is dry but still flexible. Leave to cool then pop in a sealed tub.
You'll probably find that different pieces in different areas of the dehydrator or oven will dry at different rates, just take the 'done' bits out to cool while the rest finishes off.
Salt and Pepper Beef Jerky Recipe
Amount Per Serving
Calories 1125Calories from Fat 405
% Daily Value*
Saturated Fat 16g100%
* Percent Daily Values are based on a 2000 calorie diet.