flank steak or round steak
1. Cut the meat into thin (1/4 inch thick) strips about 3/4 to an inch wide.
2. Salt and pepper strips enough to coat each side. Layer them in a covered dish.
3. Refrigerate the strips for about twenty four hours so the salt soaks into the meat.
4. Put the strips into the dehydrator, turn it on and in a few hours* (6 to 12; depends on how thick and how even the pieces are) they will be jerky.
5. As an added precaution I store my jerky in the fridge.