I got a flank steak and cut it up into thin pieces (across and/or with the grain) and trimmed all the fat. It's really important to trim ALL the fat. It looks gross in the finished product and it does NOT render out. I think I'll be choosing a less marbled cut next time like a top or bottom round. And, cut it thin. The more plump pieces don't have a good mouthfeel when eating them.
Take the trimmed pieces and marinate in a bag. I used 1/3 soy, 1/3 worcesteshire and 1/3 mirin for about 4 hours. I removed them pieces and lay them on the depicted cooling rack. This was placed on top of a roasting pan and placed on a low-setting hotplate. I adjusted the temperature on the hotplate so the air above the rack was about 90-120, hotplates have sloppy cycling. I gave the pieces a final sprinkle of coarse salt and went about my way for a day. No fancy airflow, just relied on convection. A day later, jerky bliss. We all liked it immediately. It is Scoopy's favorite!