Well, now that its spring, I'd say its time for some beef jerky!
If you want to make some good jerky, you'll need some lean cuts of beef. Sirloin, Top Round, Eye of Round work well. Skirt Steak works pretty well as well. Whatever your choice of meat, its important to cut it into 1/8 or 1/4 inch strips. If your good friends with the butcher, hell gladly trim and cut the beef for you. But if you want to do it yourself, get yourself a nice sharp knife. A dull knife is more dangerous than a sharp one. Place the beef in the freezer for about two hours, it will make for slicing easier.
Make sure you trim off all fat and silver skin, fat doesn't dry very well. After the meat is cut, marinade it in your preference of recipe. Personally, i like some olive oil, salt and soy sauce. Let it marinate for 10 hours, although it ads moisture, it makes for a better flavor in the finished jerky. You can now coat the meat with some salt and spices, but it is not necessary.
I'm assuming those who own a dehydrator know how to use it, but for those of you who dont want to waste your money, your oven will work just fine. Set the temperature to 150 degrees F (65 degrees C) and allow it to preheat. (Heat is not intended to cook your jerky; gentle heat aids in the dehydration process by causing the moisture to evaporate.) Place your prepared meat on a wire rack.
Keep an eye out on the jerky for 2-6 hours. It should look a dark burgendy brown when done. When its done, pull it out and let it cool down and enjoy.