Ingredients:
- 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)
Directions:
- 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.
- 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.
- Remove the beef from the marinade and pat dry with paper towels.
- Arrange the beef slices in a single layer on the trays of a dehydrator.
- 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.
- 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