Prepare the Beef: Partially freeze the beef for 1-2 hours to make slicing easier. Slice the beef into thin strips, about 1/8 to 1/4 inch thick. For tender jerky, cut against the grain; for a chewier texture, slice with the grain.

Make the Marinade: Mix soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, garlic powder, onion powder, red pepper flakes, and curing salt (if using) in a bowl. Stir until all the sugar and salt are dissolved.

Marinate the Beef: Place the beef slices in a large resealable plastic bag. Pour the marinade over the meat, ensuring every slice is well-coated. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or preferably overnight for more intense flavor.

Dry the Beef: Set your oven to its lowest temperature (around 175°F or 80°C) or use a dehydrator at 160°F (71°C). Remove the beef from the marinade and pat the slices dry with paper towels to eliminate excess moisture.

Arrange the Beef: Lay the beef slices in a single layer on a baking rack set over a baking sheet (to catch drips) or on dehydrator trays. Ensure the slices do not touch or overlap for even drying.

Dehydrate the Beef:

Oven Method: Bake for 3-4 hours, flipping the slices halfway through until the jerky is dry but still pliable.
Dehydrator Method: Follow your dehydrator’s instructions, typically drying for about 4-6 hours.
Cool and Store: Allow the jerky to cool completely before storing. Store in an airtight container. Jerky can be kept at room temperature for up to 2 weeks, refrigerated for several months, or frozen for extended storage.

Prep Time: 15 minutes | Total Time: 4-12 hours (including marination and drying) | Servings: About 10 servings

Prepare the Beef: Partially freeze the beef for 1-2 hours to make slicing easier. Slice the beef into thin strips, about 1/8 to 1/4 inch thick. For tender jerky, cut against the grain; for a chewier texture, slice with the grain.

Make the Marinade: Mix soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, garlic powder, onion powder, red pepper flakes, and curing salt (if using) in a bowl. Stir until all the sugar and salt are dissolved.

Marinate the Beef: Place the beef slices in a large resealable plastic bag. Pour the marinade over the meat, ensuring every slice is well-coated. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or preferably overnight for more intense flavor.

Dry the Beef: Set your oven to its lowest temperature (around 175°F or 80°C) or use a dehydrator at 160°F (71°C). Remove the beef from the marinade and pat the slices dry with paper towels to eliminate excess moisture.

Arrange the Beef: Lay the beef slices in a single layer on a baking rack set over a baking sheet (to catch drips) or on dehydrator trays. Ensure the slices do not touch or overlap for even drying.

Dehydrate the Beef:

Oven Method: Bake for 3-4 hours, flipping the slices halfway through until the jerky is dry but still pliable.
Dehydrator Method: Follow your dehydrator’s instructions, typically drying for about 4-6 hours.
Cool and Store: Allow the jerky to cool completely before storing. Store in an airtight container. Jerky can be kept at room temperature for up to 2 weeks, refrigerated for several months, or frozen for extended storage.

Prep Time: 15 minutes | Total Time: 4-12 hours (including marination and drying) | Servings: About 10 servings

Prepare the Beef: Partially freeze the beef for 1-2 hours to make slicing easier. Slice the beef into thin strips, about 1/8 to 1/4 inch thick. For tender jerky, cut against the grain; for a chewier texture, slice with the grain.

Make the Marinade: Mix soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, black pepper, garlic powder, onion powder, red pepper flakes, and curing salt (if using) in a bowl. Stir until all the sugar and salt are dissolved.

Marinate the Beef: Place the beef slices in a large resealable plastic bag. Pour the marinade over the meat, ensuring every slice is well-coated. Seal the bag, removing as much air as possible, and refrigerate for at least 4 hours or preferably overnight for more intense flavor.

Dry the Beef: Set your oven to its lowest temperature (around 175°F or 80°C) or use a dehydrator at 160°F (71°C). Remove the beef from the marinade and pat the slices dry with paper towels to eliminate excess moisture.

Arrange the Beef: Lay the beef slices in a single layer on a baking rack set over a baking sheet (to catch drips) or on dehydrator trays. Ensure the slices do not touch or overlap for even drying.

Dehydrate the Beef:

Oven Method: Bake for 3-4 hours, flipping the slices halfway through until the jerky is dry but still pliable.
Dehydrator Method: Follow your dehydrator’s instructions, typically drying for about 4-6 hours.
Cool and Store: Allow the jerky to cool completely before storing. Store in an airtight container. Jerky can be kept at room temperature for up to 2 weeks, refrigerated for several months, or frozen for extended storage.

Prep Time: 15 minutes | Total Time: 4-12 hours (including marination and drying) | Servings: About 10 servings