My favorite recipe:

1 cup of soy sauce
1 cup of honey
1/2 tsp of black pepper
1/2 tsp of fresh lemon juice

I chill the meat in the freezer until it is starting to freeze. Then I slice it very thin. The thinner the better for this process.

When the meat is sliced I will place it in a small glass bowl with the sauce. I let it marinate for a few days. I then place the meat on a cookie rack which is on a cookie sheet. I place the cookie sheet on the middle rack of the oven. The oven is at 220°. I leave the door slightly open and let dry over night.

After cooling and if any of the jerky is left. I will store it in a Zip-lock bag in the refrigerator. I've used this recipe and method for better then 20 years.