Here's all the ingredients I used. You can use a flank steak, that will give you more the traditional strips of jerky. I went with this round cut because that was all they had at the store. For the marinade, just find a recipe and mix it together. I roughly went off of this
https://www.traegergrills.com/recipes/spicy-chili-beef-jerky , but just eyeballed pretty much everything. I've never used a tenderizer before, and probably would've chosen any other brand, but Adolph's was the only one they had. I only used half of what it called for and it worked fine. You can probably just use salt and sugar too. I added black pepper and a bit of hot sauce too.
I like to mix it all in a bowl, but you can go straight into a bag if you're confident you're not going to spill it everywhere. You really don't need a ton, just enough to cover it in the bag.
Cut ALL the fat off the outside of your meat. Fat will go rancid and ruin your jerky. This cut had a lot of browner meat that was near the fat, I trimmed a lot of that off too. Cut the fat off, then slice it however thick or thin you want. I aim for about 1/4 inch think.
Put everything in a bag, mix it up, and let it sit in the fridge overnight.
Forgot to take photos of the next part, but all you have to do is take it out of the marinade and dry it off with paper towel before you put it on the grill. Then space it out so nothing is touching. If you've got a traeger grill, use the smoke setting. I think otherwise you want it at like 150-180F. Put it on, come back in a few hours and check it. Takes about 3-5 hours.
Finished. Let it cool for a bit, then enjoy. My family crushed most of it that night.
Here's a photo of some other jerky I made with a flank steak.
Its very easy, and you can do it with cheap cuts, no need to spend lots of money. If I can do it, anyone can.