Easiest "Homemade" recipe (brine) for strips is 50/50 soy sauce and warchester sauce with abit of coke to tenderize the meat... with pepper, cyan and brown sugar to taste. I have make well over 100 batches of jerky. I have 5 batches in my fridge right now along with smoked cheese. You can make it so many ways looking up recipes is a losing battle.
Ground beef you can use a similar recipe but its hard to regulate, Best to get the mix stuff at wallmart, its under 10$ for 15 pounds ( plus it contains cure to make the ground beef safer for storage)
I wouldn't sun dry unless your proficient at smoking, you need to keep a constant temp around 160-170 degrees for it to be safe to eat (smokers all do this). Use your oven if you don't have one at 165-170 deg with the door propped open takes 1-4 hrs, smoker takes about 8. Make sure it stays open the entire time you you cook and ruin your jerky. Its done when u can bend it without breaking and you see white fibers in the meat.
A higher temperature will damage your meat and cause it to become a hamburger patty instead of jerky.
Also consider making a cardboard box smoker if you just want to try it once.