How to make it
5 steps. Take it one step at a time.
Trim any visible fat from the beef
Trim any visible fat from the beef. Slice the beef into thin strips, approximately 1/8 to 1/4 inch thick.
Combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder
In a large bowl or zip-top bag, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, liquid smoke, and black pepper. Whisk until the sugar is dissolved.
Add the beef strips
Add the beef strips to the marinade. Ensure every piece is well coated. Seal and refrigerate for at least 6 hours, or ideally overnight.
6 hrArrange the beef strips
Arrange the beef strips on dehydrator trays in a single layer, ensuring they do not touch. If using an oven, place a wire rack over a baking sheet.
Dehydrate at 160°F
Dehydrate at 160°F (71°C) for 4 to 8 hours. The jerky is done when it bends and cracks but does not snap in half. Let it cool completely before storing.
6 hr
A little kitchen wisdom
For easier slicing, freeze the beef for about 30-60 minutes until firm but not solid. Always slice against the grain for a tender chew, or with the grain if you prefer a tougher, traditional jerky texture.
