Ingredients:

  • 2 pounds beef brisket, trimmed
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons black pepper
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon salt (or to taste)

Instructions:

  1. Trim excess fat from the brisket and slice into thin strips (1/4 inch thick or less). Set aside.
  2. In a mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, and salt. Whisk until the sugar dissolves.
  3. Place the brisket strips into the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes (up to overnight).
  4. If using a dehydrator, arrange the marinated strips on the trays. If using an oven, preheat to the lowest setting (140°F/60°C), line baking sheets with parchment, and spread the brisket evenly. Dehydrate for 6-12 hours or until the meat is dry yet pliable.
  5. Let the dehydrated brisket cool completely before storing. Place in an airtight container and keep in a cool, dry place.