Ingredients:

  • 1 kg (2.2 lbs) Lean Beef (Top Round, Bottom Round, or Flank Steak), visible fat trimmed.
  • 120 ml (1/2 cup) Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 60 ml (1/4 cup) Worcestershire Sauce
  • 30 ml (2 tbsp) Red Wine Vinegar or Apple Cider Vinegar
  • 5 ml (1 tsp) Liquid Smoke (Optional)
  • 5 ml (1/2 tsp) Pink Curing Salt (Prague Powder #1)
  • 30 g (2 tbsp) Dark Brown Sugar, packed
  • 1 tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Freshly Ground Black Pepper (coarse grind preferred)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Crushed Red Pepper Flakes

Instructions:

  1. Chill the Beef: Place the slab of beef in the freezer for 1 to 2 hours until very firm, but not frozen solid. This step aids greatly in thin slicing.
  2. Trim and Slice: Carefully trim away all excess fat and gristle. Using a sharp knife, slice the beef against the grain into thin strips, approximately 3–4 mm (1/8 inch) thick.
  3. Prepare the Marinade: In a large bowl, whisk together the soy sauce, Worcestershire sauce, vinegar, liquid smoke, curing salt (if using), brown sugar, garlic powder, onion powder, black pepper, smoked paprika, and crushed red pepper flakes. Ensure the sugar and salt are completely dissolved.
  4. Combine and Coat: Add the sliced beef strips to the marinade, ensuring every piece is fully submerged and coated.
  5. Refrigerate: Cover the bowl or seal the bag and refrigerate for a minimum of 12 hours, up to 24 hours. Toss the meat halfway through to ensure even absorption.
  6. Drain and Blot: Remove the meat from the marinade and discard the remaining liquid. Lay the marinated strips out flat on paper towels or a clean tea towel. Blot them aggressively to remove surface moisture—this is crucial for proper drying.
  7. Arrange for Drying: If using a dehydrator, place the strips on trays without overlapping. If using an oven, arrange the strips on wire cooling racks placed over a baking sheet. Set the oven to its lowest possible temperature (ideally 60°C – 70°C / 140°F – 160°F) and prop the door open slightly to allow moisture to escape.
  8. Dry: Dehydrate or bake for 4 to 8 hours. Flip the strips halfway through the process for even drying.
  9. Check Doneness: Jerky is ready when a piece bends easily without snapping, and when you tear a piece, you see dry, fibrous strands inside, but no visible moisture. It should feel leathery, not crispy.
  10. Cool and Store: Once dried, let the jerky cool completely to room temperature before storing in an airtight container.