Partially freeze the beef for 1-2 hours to make it easier to slice thinly.

Slice the beef against the grain into thin strips, approximately 1/8 to 1/4 inch (3-6 mm) thick.

In a bowl, combine the salt, black pepper, chili powder, cayenne pepper, and garlic powder. Mix well.

Add the beef strips to the spice mixture, ensuring each piece is evenly coated. Let marinate for at least 1 hour in the refrigerator, or overnight for more intense flavor.

Preheat your dehydrator to 165°F (74°C). Place the beef strips on the dehydrator trays, ensuring they are not touching for proper air circulation.

Dehydrate for 4-6 hours, or until the jerky is dry but still pliable.

Let the jerky cool completely before storing in an airtight container.