Ingredients:
2 lbs lean beef (top round, flank steak, or sirloin), thinly sliced
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tbsp brown sugar
1 tbsp liquid smoke
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for extra heat)
1 tsp red pepper flakes (optional, for added spice)
Directions:
Prepare the Beef:
Slice the beef into thin strips, about 1/4 inch thick. For easier slicing, partially freeze the beef for about 1 hour before cutting.
Trim any excess fat, as fat can cause the jerky to spoil faster.
Make the Marinade:
In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, cayenne pepper, and red pepper flakes. Mix well.
Marinate the Beef:
Place the beef strips in the marinade, ensuring all pieces are fully coated.
Cover and refrigerate for at least 6 hours, or overnight for the best flavor.
Dry the Beef:
Preheat your oven to 170°F (75°C) or set your dehydrator to the recommended temperature for beef jerky.
Arrange the marinated beef strips on a wire rack placed over a baking sheet (if using the oven) or directly on the dehydrator trays. Make sure the strips are not overlapping.
Cook the Jerky:
Bake or dehydrate the beef for 4-6 hours, turning the strips halfway through, until the jerky is dry and leathery but still slightly pliable.
Cool and Store:
Remove the jerky from the oven or dehydrator and let it cool completely.
Store the jerky in an airtight container or vacuum-sealed bags. It can last up to 1-2 weeks at room temperature, or longer if refrigerated.
Prep Time: 20 minutes
Marinate Time: 6-12 hours
Cook Time: 4-6 hours
Total Time: 10-18 hours
Servings: 8
Calories: 150 kcal per serving
