Ingredients:

  • 1 kg (2.2 lbs) Lean Beef: Top Round, Bottom Round, or Flank Steak (ensure all visible fat is trimmed)
  • 120 mL (1/2 cup) Low-Sodium Soy Sauce
  • 60 mL (1/4 cup) Worcestershire Sauce
  • 45 mL (3 Tbsp) Liquid Smoke (natural hickory or mesquite flavour)
  • 30 mL (2 Tbsp) Brown Sugar, packed (or maple syrup)
  • 15 mL (1 Tbsp) Freshly Ground Black Pepper
  • 15 mL (1 Tbsp) Garlic Powder
  • 15 mL (1 Tbsp) Onion Powder
  • 5 mL (1 tsp) Smoked Paprika
  • 5 mL (1 tsp) Curing Salt (optional)

Instructions:

  1. Trim all visible fat from the beef. Wrap the trimmed beef tightly in plastic wrap and place it in the freezer for 1–2 hours until it is partially frozen, but still yielding to pressure.
  2. Using a sharp knife, slice the partially frozen beef against the grain (for tender jerky) or with the grain (for chewy jerky). Aim for a uniform thickness of 3–5 mm (1/8 to 3/16 inch).
  3. Whisk together the soy sauce, Worcestershire, liquid smoke, and brown sugar in a medium bowl until the sugar is dissolved. Stir in the pepper, garlic powder, onion powder, smoked paprika, and curing salt (if using).
  4. Transfer the sliced beef strips to a Ziploc bag or non-reactive container. Pour the marinade over the meat, ensuring every piece is coated. Seal the bag, massage gently, and refrigerate for 8 to 24 hours, turning the bag over halfway through.
  5. Remove the beef strips from the marinade and discard the liquid. Lay the strips flat on several layers of paper towels or a clean towel. Press firmly to remove as much surface moisture as possible, which is crucial for faster drying.
  6. Arrange the dried beef strips on the dehydrator trays, ensuring no pieces are overlapping. Set the dehydrator to 65°C / 155°F for the first 2–3 hours for safety, then lower to 60°C / 140°F for the remainder of the drying time (5–8 hours total). Rotate the trays every 2 hours for even drying.
  7. Begin testing the jerky after 5 hours. A perfectly done piece should be dry, chewy, and flexible, cracking but not breaking cleanly when bent. For maximum safety, after the jerky is dried, bake it in a preheated oven at 135°C / 275°F for 10 minutes.
  8. Remove the jerky and let it cool completely at room temperature for at least 30 minutes. (Optional Conditioning: Place cooled jerky in an airtight container for 24 hours, shaking occasionally, to redistribute moisture.) Store finished jerky in an airtight container or a vacuum-sealed bag.