A meat slicer is a big help if you plan on making large quantities on a regular basis. Also most local butchers will slice your meat anyway you wish usually at no extra charge. If you are going to do it yourself I recommend partially freezing your meat for help in uniform slicing.
Slice your meat about 1/4 inch thick and about 1 to 2 inches wide. I usually cut mine lengthwise with the grain of the meat. Just because you will get longer strips this way. You can cut yours with or aginst the grain. It really don't make that must difference. A lot will depend on the size and shape of the cut of meat. I usually end up with some of each to get uniform pieces.
Mix all ingredients in a bowl, add meat, cover and refrigerate overnight, turning several times to evenly coat meat. If you are really impatient (like I am) you should wait at least 1 hour, but the longer the better.
Preheat oven to 175 degrees. Line bottom oven rack with aluminum foil, turning up the edges to form a pan. Hang beef strips from the very top rack using toothpicks through the meat and across the rack.
Roast for 4 to 5 hours until dry depending on the thickness of the meat.
Prop open the oven door with a spoon during the cooking time to let out the moisture. This will let the meat dry faster and more even.
The exact cooking time takes a little practice. You will find that you should turn off the oven before the meat is completely done because it will continue to cook for a while.
