Ingredients:
2 lbs lean beef (top round, eye of round, or flank steak)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp red pepper flakes (optional for heat)
1 tsp smoked paprika (optional for smoky flavor)
1/2 tsp curing salt (optional, for longer shelf life)
Instructions:
1. Choose and Slice the Beef
* Pick a lean cut (fat can cause spoilage).
* Partially freeze beef for 1–2 hours for easier slicing.
* Slice against the grain for a tender chew or with the grain for a chewier jerky.
* Cut into 1/8 to 1/4-inch thick strips.
2. Marinate
* In a large zip-top bag or bowl, combine all marinade ingredients.
* Add beef strips and coat well.
* Refrigerate and marinate at least 6 hours or overnight (up to 24 hours for stronger flavor).
3. Dry the Jerky
Oven method:
* Preheat oven to 170°F (75°C) or the lowest setting.
* Line a baking sheet with foil; place a wire rack on top.
* Lay beef strips in a single layer (not overlapping).
* Dry in oven with the door slightly open (to let moisture escape) for 3–6 hours, checking for doneness (jerky should bend and crack but not snap).
Dehydrator method:
* Set dehydrator to 160°F (70°C).
* Dry jerky for 4–6 hours or until firm and dry.
Storage:
* Cool completely, then store in an airtight container.
* Room temp: up to 1 week
* Fridge: up to 1 month
* Freezer: up to 3 months
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