I brine my jerky in a mix of salt, lots of black pepper, and some curing salt(follow the directions as to amount). Slice the beef 1/4 inch thick, mix into the brine in a big ziplock and put in the fridge for 24 hours. Occasionally mix the meat be squeezing the bag. If you don't have access to a smoker use some liquid smoke or smoke at 145 for 4-5 hours then I transfer to the dehydrator to finish it off. For me jerky is done when the meat becomes transparent in spots but I like mine really chewy. Lots of recipes don't call for a meat cure but you take your chances with that if you are using mass produced beef. You can add all kinds of other stuff, teriaki, worcestershire, garlic powder, onion powder etc. If you don't use a cure you run the risk of ecoli, salmonella, etc.