To make beef jerky, begin by slicing partially frozen pieces of beef into long, thin strips no more than an eighth of an inch wide. In a bowl, mix Worcestershire sauce, water and any other seasonings. Lay the strips in the liquid to marinate overnight.
Once the meat has been marinated, preheat an oven to 175 degrees Fahrenheit. Arrange the meat side by side in baking pans lined with foil. Blot any excess liquids. Slow-roast the meat for three hours, then flip the slices over, and roast them one to two hours longer, until the meat is leathery but still pliable.
If you do not want to use an oven, Alton Brown suggests using a zipper bag and a box fan for several hours to dry meat into jerky. Trim flank steak of excess fat, and let it sit in the freezer for one to two hours, then slice the meat with the grain into long strips. Place the bag along with seasonings into the fridge for three to six hours, then remove the meat strips, and pat them dry. Place the meat on air-conditioning filters that are on top of a box fan laid on its side, and strap the filters into place, with a clean filter on top. Put the box fan upright, and let it blow for eight to 12 hours.