• Take 1 lb of lean beef - I used round tip - and cut against the grain. You want the strips to be roughly 1/8" to 1/4" thick.
• In a bowl combine the marinade ingredients in the specified quantities. Ensure the molasses and salt are well combined.
• In a gallon storage bag, add your beef and marinade. Force out air and then roll the bag on top of itself. Then massage the marinade into the beef.
• Put in your refrigerator and marinate overnight.

Heat Treat the Jerky

• Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top. Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
• Pre-heat your oven to 350F.
• Once pre-heated, put your beef jerky in the oven for 10 minutes.
• While your jerky is being heat treated, set your dehydrator to 130F.

Dehydrating Beef Jerky

• Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
• Allow the jerky to dehydrate for 3 hours and then start checking for doneness.

Testing Beef Jerky

• After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
• Once cooled, bend the jerky. If at the bend you notice a "spider webbing" - it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done.

Storing the Jerky

• Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry place.