@simplykit It takes a while but it's not hard.
The things you need are the meat (you can use about anything. The better the quality the better the result but also this is always better then store-bought so you don't have to be too picky). Beef steak is the preferred type for jerky for the most part, but any type of steak meat can be made into jerky.
Then a couple of condiments: Pepper, Brown Sugar, a -Salt Condiment-, and Soy Sauce (you can make your own, I usually just use Kikkoman. You can substitute certain other sauces if you want a different type of jerky) and if you want, Red Pepper Flakes
The reason I say a Salt Condiment is because you can use different things that are salt-based and they all work, from Creole Seasoning to Steak Seasoning to just straight-up Salt.
The final thing you need isn't a condiment, but rather some means of dehydrating the meat. The simplest thing would be to buy a dehydrator. They're actually surprisingly cheap and the one's in the 30-dollar range we're the best bang for your buck last time I checked. I can say it's worth the purchase. Aside from jerky I often buy fruit and vegetables in bulk and then dehydrate it to save money. My machine has more then paid itself off.
To make the jerky you first have to cut it into thin pieces probably between 2 and 4 centimeters thick. You can make them long or short. Longer means you get more when you eat, shorter means you won't mow through them in next to no time. At this point you need a dish to lay the jerky in. Make sure the dish can hold all of the jerky you made and submerge it in liquid.
Lay a single layer of jerky across the bottom of the dish, keep them close together but try not to overlap them too much. Now you want to cover the layer in all of your condiment EXCEPT the soy sauce. Try not to add too much or too little (I just use my instinct here so I don't have precise measurements). Keep doing this layer by layer until all your jerky is in the dish.
Once all of the jerky is in the dish and covered, poor the soy sauce into the dish until the jerky is all submerged. Don't worry, this doesn't actually us that much soy sauce, the dish should mostly be filled with meat. Cover the jerky and let it marinate for 2-3 days. The longer you marinate the tastier it will be. You don't actually need to put it in a fridge or anything as the salt will preserve the jerky but I have noticed this set's some people at ease seeing it in the fridge rather than the room-temperature air.
After the marinating period you put it into your dehydrator (or whatever method you use to dehydrate) and let it run for about a day (or even over-night depending on how efficient your method of dehydrating is). Aaaaaaand that's it! You've got yourself tasty jerky!