Slice the beef with the grain into strips about 1 inch thick by 3 inches long. If the strips appear too large, they likely are the correct size, as they will shrink significantly during the cooking process.
In a mixing bowl, mix the remaining ingredients. Liberally season the beef with this spice mixture, being sure to use it all. Cover the beef and refrigerate for 24 hours.
Preheat the oven to 250 degrees F. Put the beef strips on a baking rack-lined sheet pan. Arrange the meat so that the strips are not touching or overlapping. This allows for even drying. Bake for 6 to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove it after 6 hours. Otherwise, leave it in for the full 7 hours to dry it out some more.
Divide the jerky among bags. Store the bags in an airtight container at room temperature; the jerky should keep for several months.
Photograph by Ryan Dausch
Jerky recipe from Michael Symon's Carnivore. Copyright © 2012 by Michael Symon. Published by Clarkson Potter, An Imprint of Penguin Random House, LLC.