Trim all visible fat from beef and place in a freezer for 1 hour to partially freeze.
Combine remaining ingredients and mix well.
Slice beef into 1/4-inch thick strips with the grain for a chewier jerky or against the grain for a more tender jerky.
Combine beef strips and marinade in a Ziploc bag and marinate in the refrigerator for 6 to 24 hours.
After marinating, remove beef from marinade and pat dry with paper towels. Dry beef in a food dehydrator at 165 degrees for 4 to 6 hours. Jerky is done when beef bends and cracks, but does not break in half.