Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.

While the beef is in the freezer, mix together the marinade. Add soy sauce, worcestershire sauce, brown sugar, black pepper, salt, liquid smoke, and minced garlic in a resealable bag or container.

After the meat is partially frozen, take out of freezer and slice the meat against the grain about ⅛"-¼" thick.

Add the sliced meat to the container of marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container every couple hours while marinating.

After marinating, dry slices with paper towels and sprinkle as much or as little of Hot Shot on both sides of slices. Press Hot Shot into the meat so it will not fall off when drying.

Place strips on the dehydrators racks with plenty of spaces in between for easy air flow. (Dry using any method you choose)

Dry for 4 hours at 160 degrees allowing the internal temperature to reach 160 degrees. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.

Allow jerky to cool for several hours before storing.