Ingredients:

  • 2 lbs eye of round or top round beef, trimmed of all visible fat
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup apple juice with sugar
  • 3 tbsp brown sugar, packed
  • 1 tbsp liquid smoke
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp black pepper

Instructions:

  1. Partially freeze the beef for 1–2 hours to make it firm. Identify the direction of the muscle fibers (the grain) and slice the beef into strips about 1/4 inch (6mm) thick, cutting across the grain.
  2. In a medium bowl, whisk together the 1/2 cup reduced-sodium soy sauce, 1/4 cup apple juice with sugar, 3 tbsp brown sugar, 1 tbsp liquid smoke, 1 tsp garlic powder, 1 tsp ground ginger, and 1/2 tsp black pepper until the sugar is fully dissolved.
  3. Place the beef strips into a gallon-sized Ziploc bag and pour the marinade over them. Squeeze out as much air as possible and refrigerate for at least 12 hours, or up to 24 hours.
  4. Arrange the beef strips on dehydrator trays, ensuring they are spaced apart and not touching. If using an air fryer, cook in batches if they don't fit in one layer.
  5. Set the dehydrator to 130°F (54°C) and dry for the first 2 hours. Increase the temperature to 160°F (71°C) and dry for the remaining 4 hours, or until the meat reaches an internal temperature of 160°F (71°C).
  6. Verify doneness by gently bending a piece; it should bend and show small cracks or white fibers on the surface without snapping completely in half.
  7. Allow the jerky to cool completely to room temperature before storing in an airtight container or vacuum-sealed bag in the refrigerator.