Homemade Beef Jerky


  • 2 pounds beef (top round or flank steak), thinly sliced
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes (optional for heat)


  1. Combine soy sauce, Worcestershire sauce, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and red pepper flakes in a bowl to create the marinade.
  2. Place the thinly sliced beef in a large resealable plastic bag. Pour the marinade over the beef, ensuring all pieces are well coated. Seal the bag and refrigerate for at least 4 hours, preferably overnight.
  3. Remove the beef from the marinade and pat dry with paper towels.
  4. Arrange the beef slices in a single layer on the trays of a dehydrator.
  5. Set the dehydrator to 160°F (71°C) and dry the beef for 4 to 8 hours, depending on the thickness of the slices, until the jerky is dry but still pliable.
  6. Once dried, let the jerky cool completely before storing in an airtight container.

Prep Time: 15 minutes | Marinating Time: 4 hours | Drying Time: 8 hours | Total Time: 12 hours 15 minutes

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