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PREPARE THE BEEF:
Freeze the beef for 1-2 hours to make it easier to slice thinly. Using a sharp knife, slice the beef into 1/8-1/4 inch strips against the grain.
MAKE THE MARINADE:
In a large bowl, mix together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes.
MARINATE THE BEEF:
Add the beef slices to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
PREHEAT THE OVEN OR DEHYDRATOR:
Preheat your oven to 170°F (or use a dehydrator at the manufacturer’s recommended setting for jerky).
DRY THE BEEF:
If using an oven, line baking sheets with foil and place wire racks on top. Arrange the beef slices in a single layer on the racks.
Dry in the oven for 3-4 hours, flipping halfway through, until the jerky is dry and firm but still slightly pliable. If using a dehydrator, follow the manufacturer’s instructions (usually takes 4-6 hours).
COOL AND STORE:
Allow the jerky to cool completely before storing. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
TIPS:
Adjust spices to your taste, adding more red pepper flakes for a spicier jerky.
Make sure the beef slices are as even as possible for consistent drying.
