Mix the Ingredients: In a large bowl, combine the ground beef with molasses, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, cayenne pepper, paprika, and salt. Mix thoroughly to ensure that the seasonings are evenly distributed throughout the meat.

Marinate the Meat: Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes. This allows the flavors to infuse into the meat.

Shape the Jerky: After marinating, take small portions of the meat mixture and shape them into thin strips or patties. You can use a jerky gun if you have one, or simply shape them by hand. Make sure they are of uniform thickness for even drying.

Arrange for Drying: Place the shaped meat on dehydrator trays or on a baking sheet lined with parchment paper if using an oven. Ensure they are spaced out and not touching.

Dehydrate the Jerky: If using a dehydrator, set it to 160°F (71°C) and dry for 4-6 hours. If using an oven, set it to the lowest temperature, prop the oven door open slightly for air circulation, and dry for 4-6 hours. The exact time will depend on the thickness of the meat and your drying method.

Check for Doneness: The jerky is done when it is dry and firm but still slightly pliable. Avoid over-drying as it can become too brittle.

Cool and Store: Allow the jerky to cool completely before storing it in an airtight container. It can be stored at room temperature for about two weeks, or longer in the refrigerator.