Take uncooked roast and trim off the fat side plus any other grilse or fat veins and then cut into quarters (see below).
  
Trim the meat into 3/16" strips and place in a glass bowl. Make sure the meat strips are tightly packed down in the bottom of the bowl
and never use a metal style bowl.
MARINADE PART:
Add the dry (marinade ingredients) and then soy sauce until it almost covers over meat. Stir once and press down, cover bowl. Marinate at room temperature for 20-60 minuets hand stirring several times. Place the finished strips carefully onto the oven racks. Strain off the remaining bowl liquid. Sprinkle the strained dry spices over the tops of the meat strips and cook at 140 degrees for @ 8-14 hours flipping 1 time.
HINT 1 (testing):
Jerky is done when you can take a strip, fold it in 1/2 and it splinters. If it breaks in half (it is over cooked). If it just bends then it still needs  more cooking.
Cool finished jerky and store in double zip lock bags or mason jars for 2 days before serving. 
HINT 2 (for Ovens)
Cover oven bottom the with aluminum foil before cooking and the temperatures must be between 130-145  *never over 145 degrees.*