Ingredients:
2 lbs lean beef (top round, eye of round, or flank steak)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp red pepper flakes (optional for heat)
1 tsp smoked paprika (optional for smoky flavor)
1/2 tsp curing salt (optional, for longer shelf life)

Instructions:

1. Choose and Slice the Beef
• Pick a lean cut (fat can cause spoilage).
• Partially freeze beef for 1–2 hours for easier slicing.
• Slice against the grain for a tender chew or with the grain for a chewier jerky.
• Cut into 1/8 to 1/4-inch thick strips.

2. Marinate
• In a large zip-top bag or bowl, combine all marinade ingredients.
• Add beef strips and coat well.
• Refrigerate and marinate at least 6 hours or overnight (up to 24 hours for stronger flavor).

3. Dry the Jerky
Oven method:
• Preheat oven to 170°F (75°C) or the lowest setting.
• Line a baking sheet with foil; place a wire rack on top.
• Lay beef strips in a single layer (not overlapping).
• Dry in oven with the door slightly open (to let moisture escape) for 3–6 hours, checking for doneness (jerky should bend and crack but not snap).

Dehydrator method: