Ingredients:

  • 1 pound (450g) beef round or flank steak, thinly sliced against the grain
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30g) Worcestershire sauce
  • 1 tablespoon (15g) brown sugar
  • 1 tablespoon (15g) chili powder
  • 1 tablespoon (15g) smoked paprika
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) red pepper flakes (adjust to taste)
  • 1 teaspoon (5g) black pepper
  • Optional: 1-2 teaspoons (5-10ml) hot sauce (for extra heat)

Instructions:

  1. Trim excess fat from the beef and freeze for 1-2 hours to firm it up for easier slicing.
  2. Remove from freezer; slice beef into 1/4-inch thick strips against the grain.
  3. In a mixing bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, chili powder, smoked paprika, garlic powder, onion powder, red pepper flakes, black pepper, and optional hot sauce.
  4. Place sliced beef into the marinade; seal in a resealable bag or container, ensuring all pieces are coated and chill in the refrigerator for at least 12 hours (up to 24 hours for more flavor).
  5. Remove beef from marinade; pat dry with paper towels to remove excess liquid.
  6. Place beef strips in a single layer on dehydrator trays or baking sheet lined with parchment paper.
  7. Set dehydrator to 160°F (70°C) and dehydrate for 12-24 hours, checking for desired texture (Jerky should be dry to the touch but pliable).
  8. Allow jerky to cool; store in an airtight container.