Drying beef to preserve it without any equipment
Simply hanging meat likely won't result in a safe drying environment. The moist, room temperature surface is the environment that bacteria and mold thrive in, which is why holding food at room temperature is considered unsafe. 

Alton Brown offers a method for homemade beef jerky without any specialized equipment, but does make use of a box fan and air conditioning filters:


  Evenly distribute the [thinly sliced, marinaded] strips of meat on 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug it in, and set it to medium. Dry the meat for 8 to 12 hours. (If using a commercial dehydrator, follow the manufacturer’s directions.)
  
  Once dry, store in an airtight container in a cool, dry place for up to 3 months.


Note that deviation from Alton's recipe &amp; method may require additional changes to compensate to make it food safe. For example, changing the marinade may affect cure &amp; dry times.