Ingredients:

  • 2 lbs (900g) lean beef, such as flank steak or top round, trimmed of excess fat
  • 1 cup (240ml) soy sauce (low-sodium preferred)
  • 1/2 cup (120ml) Worcestershire sauce
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tablespoons (30ml) honey
  • 2 tablespoons (30ml) rice vinegar (or apple cider vinegar)
  • 1 tablespoon (15ml) smoked paprika
  • 1 tablespoon (15ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for heat)
  • 1 tablespoon (15ml) sesame oil

Instructions:

  1. Slice the beef against the grain into thin, even strips, about 1/8 to 1/4 inch thick. Partially freezing the beef for 30-60 minutes can make slicing easier.
  2. In a large bowl, whisk together all the marinade ingredients until the brown sugar is dissolved.
  3. Place the beef strips in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours, or up to 48 hours for a more intense flavor.
  4. Remove the beef from the marinade and pat dry with paper towels to remove excess liquid.
  5. Arrange the beef strips in a single layer on the dehydrator trays, making sure they don't overlap. Set the dehydrator to 160°F (71°C) and dry for 4-8 hours, or until the jerky is pliable but doesn't break easily when bent. Check the jerky periodically and rotate the trays for even drying.
  6. Preheat the oven to the lowest possible temperature (ideally 170°F/77°C). Line wire racks with parchment paper and place them on baking sheets. Arrange the beef strips in a single layer on the racks, making sure they don't overlap. Prop the oven door open slightly to allow moisture to escape. Dry for 4-8 hours, or until the jerky is pliable but doesn't break easily when bent. Check periodically.
  7. The jerky is done when it's dark brown and slightly leathery. It should bend without breaking completely in half. A small white protein deposit is normal.
  8. Let the jerky cool completely before storing in an airtight container at room temperature. Properly dried and stored jerky should last for 1-2 weeks.