Beef Jerky

Marinate the Beef

• In a large bowl or a gallon-sized zip-top bag, combine the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, garlic powder, black pepper, and red pepper flakes. Whisk until the sugar is fully dissolved.
• Add the sliced beef to the marinade, ensuring every strip is thoroughly coated. Squeeze out any excess air from the bag and seal it.
• Refrigerate and let the beef marinate for at least 4 hours, or preferably overnight (up to 24 hours) for maximum flavor penetration.

Prepare for Dehydration

• Preheat your oven to its lowest possible temperature, typically between 170-180°F (75-85°C).
• Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet.
• Remove the beef strips from the marinade, allowing excess liquid to drip off. Do not rinse. Pat each strip dry with paper towels. This step is crucial for achieving the classic jerky texture.

Dehydrate in the Oven

• Arrange the beef strips in a single layer on the wire rack, making sure they do not touch or overlap to allow for proper air circulation.
• Place the baking sheet in the preheated oven. Prop the oven door open slightly with the handle of a wooden spoon to allow moisture to escape, which is key for dehydration.
• Bake for 3 to 5 hours. The jerky is done when it's dry and leathery but still flexible enough to bend without snapping. Start checking for doneness at the 3-hour mark.

Cool and Store

• Once dehydrated to your liking, remove the baking sheet from the oven and let the jerky cool completely on the wire rack.
• Store the finished beef jerky in an airtight container or zip-top bag. It will keep at room temperature for up to two weeks or in the refrigerator for up to a month.