Ingredients:

  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 pounds top-round beef or flank steak, trimmed of fat

Instructions:

  1. Trim all visible fat from the beef and slice the beef against the grain into 1/4 inch thick strips.
  2. In a mixing bowl, combine all marinade ingredients and whisk until the sugar is dissolved and everything is well combined.
  3. Place beef strips in a large resealable bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are coated. Seal or cover, then refrigerate for 12-24 hours.
  4. Remove beef from the marinade and pat dry with paper towels. Arrange beef strips in a single layer on dehydrator trays or wire rack on a baking sheet.
  5. If using a dehydrator, set temperature to 160°F and dry for 4-6 hours, until jerky is dry but still pliable. If using an oven, preheat to 160°F and dry for about 4-6 hours.
  6. Let the jerky cool completely and store in an airtight container or vacuum-sealed bag for up to 2 months.