Cut the meat thin and across the grain. Trim off all visible fat, and sprinkle on a little salt, sugar and/or spices like pepper, ginger, cumin, chili powder, etc. These additives are optional, but using salt will create a less hospitable environment for bacteria. Dry it out thoroughly over one day or several days, depending on the humidity. Flip it a few times during the drying process. Don't leave it out overnight. When it becomes slightly brittle, it is done. Keep it in a breathable container like a cloth bag or paper sack. In glass, metal, or plastic, the jerky will sweat and go bad more quickly.