Take your beef roast and trim off as much fat as possible.
Now slice the beef into thin strips and place into a large plastic container. Cover with lid and place in the fridge.
Marinade: Place the Worcestershire, soy, balsamic vinegar, lemon juice, brown sugar and hickory seasoning into a saucepan and stir over a low heat until sugar has dissolved. Cover and leave to cool down.
When marinade has cooled down to room temperature pour over the meat and give it a good mix around. Cover and place back in fridge to marinade for 24 hours stirring twice.
Take meat out and place on a dehydrator trays making sure they are laying flat and not overlapping or touching each other.
Turn dehydrator onto 52 degrees C for aprox 8 hours checking occasionally.
To check meat for dryness take a piece out and let it cool, it's hard to tell properly when the meat is still warm. It should be pliable but split when bent.
If you dont have a dehydrator you can use an oven at the same temp with the door slightly open. You can add all different types of seasonings and things depends on what you like.
When cooled down store into an airtight container and place in fridge or cupboard.