1. Trim any fat from a lean cut of beef. If necessary, slice beef into smaller pieces to ease cutting. Wrap in plastic wrap and freeze for about 1 hour, until beef begins to harden. Using the tip of a sharp chef’s knife, slice beef along the grain into equal 1/8-inch-thick strips.
2. Prepare marinade: Place beef in a heavy gallon-size zip-top bag. Pour marinade into bag, seal tightly and turn to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).
3. Line a baking sheet with 2 sheets paper towel. Remove beef from marinade, shaking or gently wringing each strip through your fingers to remove excess marinade. Transfer beef to baking sheet and cover with additional 2 sheets paper towel. Press down through paper towel to flatten strips and remove as much marinade as possible.
4. Thread skewers through one end of strips, leaving 1 inch between each strip. Remove oven racks and place a foil drip pan in bottom of oven, or line bottom with foil. Preheat oven to lowest setting, 140 to 170F.
5. Lay skewers horizontally across one oven rack. Place rack in highest position, allowing strips to hang without touching sides of oven.
6. Close oven, propping door open a crack with a small, dry, rolled-up dish towel or a wooden spoon to release moisture. Cook for 5 hours.
7. Check beef for doneness; remove dry, hard and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 more hours, checking often for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months.
NOTE: Do not pack strips tightly. Discard strips that show signs of spoilage (mold or unpleasant odor) over time.