There are two ways one for winter and one for summer.
I get cheap beef from the supermarket, usually that which is being sold cheap, preferably minute steaks or really thin sliced. Silverside does well. I like to have slices about 5mm thick. I cover them with a mix of salt, coriander, black pepper and some chilli. This mix is spread over the meat which is laid out on a clean plate. Put this in the fridge for 6 hours, this will cure the meat and draw out the liquid.
Take the meat and dab it dry with kitchen paper - do not rub the cure off. In winter I hang this in my garage for 12 to 14 days until it is ready. Once it is dry put it in a paper bag and it will last for 6 months or more. I put it in a plastic bag when I take it away to keep it dry.
In summer when there are more flies around and the garage is not so good an idea you can put it in an oven on 50C until it is dry - keep opening the over door to get the humidity down. I have a dehydrator which I use in summer, overnight at 40C and it is dry.