Mix onion powder, garlic powder, salt, pepper worchestshire sauce, and soy sauce in a large zip lock bag. Adjust ingredients to taste with the exception of salt. The salt must be in this proportion to kill off all unwanted bacteria. It is also worth noting that this particular mix will be a bit spicy, adjusted by the amount of black pepper you desire.

Cut beef into thin strips, or to desired thickness. Cutting across the grain of your beef will allow for chewy beef jerky while cutting with the grain will allow for tougher jerky. Furthermore thicker slicing will need more drying time. Make sure to remove as much fat as possible to avoid your jerky from getting rancid.

Place strips of beef into bag with the mix one piece at a time ensuring that each piec gets completely submerged into the mix.

Zip bag close tightly and allow to absorb for a minimum of 12 hours, but no longer than 36 hours. Note longer saturation times will give your jerky more flavor.

Place the saturated strips of beef onto dehydrating shelves in single layer. Sides can touch but do not overlap.

Set dehydrator to 160°F. Allow beef 8 hours minimum drying time. After 8 hours begin checking jerky around every 45 mins and blot with papertowel to absorb surface oil from jerky.

Continue until jerky is completely dried and then remove from dehydrator.

Allow to cool and enjoy. Store your jerky in air tight container and in cool, dry place until ready to enjoy.