Ingredients:

  • 1 kg (2.2 lbs) Lean Beef (Top Round, Flank Steak, or Sirloin Tip)
  • 180 ml (¾ cup) Soy Sauce (Low sodium preferred)
  • 60 ml (¼ cup) Worcestershire Sauce
  • 60 ml (¼ cup) Mirin (Sweet Japanese rice wine, or dry sherry if unavailable)
  • 60 ml (¼ cup) Light Brown Sugar (Packed)
  • 1 tbsp (15 ml) Toasted Sesame Oil
  • 1 tbsp (15 ml) Honey or Maple Syrup
  • 1 tbsp (15g) Fresh Ginger, grated or finely minced
  • 4 cloves Garlic, minced
  • 1 tsp (5g) Freshly Ground Black Pepper
  • ½ tsp (2.5g) Flaked Sea Salt (Optional)

Instructions:

  1. Chill the Meat: Wrap the beef tightly and place it in the freezer for 60 to 90 minutes until firm but not rock solid. This aids in slicing thinly.
  2. Trim Fat: Remove every scrap of visible fat from the beef, as fat does not dehydrate properly and can cause spoilage.
  3. Slice Against the Grain: Using a sharp knife, slice the semi-frozen meat into strips approximately 3-4 mm (⅛ inch) thick, cutting against the grain for a more tender chew.
  4. Combine Marinade Ingredients: In a large, non-reactive bowl, whisk together the soy sauce, Worcestershire sauce, Mirin, brown sugar, sesame oil, honey, ginger, garlic, pepper, and salt.
  5. Dissolve Sugar: Whisk continuously for one minute to ensure the brown sugar dissolves fully into the liquid marinade.
  6. Marinate: Add the sliced beef strips to the marinade, ensuring every piece is fully submerged. Cover the bowl tightly or transfer contents to a Ziploc bag. Place in the refrigerator for a minimum of 8 hours (ideally 12-24 hours), flipping halfway through.
  7. Drain and Pat Dry: Remove the beef from the marinade and discard the remaining liquid. Lay the strips flat on several layers of paper towels or a clean cloth and thoroughly pat the top side dry to remove all surface moisture.
  8. Arrange: Lay the strips out in a single layer on your dehydrator trays or oven racks, ensuring no pieces are overlapping or touching.
  9. Dehydrate/Cook: Set the dehydrator to 60-65°C (140-150°F), or if using an oven, set it to the lowest possible setting (70-80°C / 170-180°F) and prop the oven door open slightly to allow moisture to escape.
  10. Monitor and Flip: Dry for 4-7 hours. After 3 hours, check the jerky and flip the strips to ensure even drying.
  11. Test for Doneness: The jerky is finished when a piece bends and cracks slightly but does not snap completely. There should be no moisture visible when the piece is torn in half. If spongy, continue dehydrating.
  12. Cool and Condition: Once dry, turn off the heat and let the jerky cool completely to room temperature. Place the cooled jerky in an airtight container for 24 hours to redistribute residual moisture evenly. If condensation appears, dehydrate for one more hour.
  13. Store: Store the finished jerky in an airtight container or vacuum seal. If properly dried, it lasts up to 1-2 months at room temperature.