Ingredients:

  • 2 lbs (900g) lean beef, such as flank steak, sirloin, or round (partially frozen for easier slicing)
  • 1/2 cup (120ml) soy sauce (low-sodium preferred)
  • 1/4 cup (60ml) Worcestershire sauce
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) smoked paprika
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1 teaspoon (5ml) ground black pepper
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional, for heat)
  • 1/2 teaspoon (2.5ml) liquid smoke (optional, for added smoky flavour)

Instructions:

  1. Slice the partially frozen beef thinly against the grain. Aim for slices about 1/8 to 1/4 inch thick.
  2. In a large bowl or ziplock bag, whisk together the soy sauce, Worcestershire sauce, brown sugar, honey, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes (if using), and liquid smoke (if using).
  3. Add the beef slices to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 4 hours, or up to 24 hours, for maximum flavour penetration.
  4. Preheat your dehydrator according to the manufacturer's instructions, if necessary.
  5. Remove the beef slices from the marinade, letting any excess drip off. Arrange the slices in a single layer on the dehydrator trays, making sure they don't overlap.
  6. Dehydrate at 160°F (71°C) for 4-8 hours, or until the jerky is dry and leathery, but still pliable. Test for doneness by bending a slice; it should crack slightly but not break completely.
  7. Let the jerky cool completely before storing it in an airtight container at room temperature. It should last for several weeks.