Homemade Beef Jerky

Ingredients

• Beef round

  Top round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 lb or 1.36kg

• Worcestershire sauce

  ½ cup or 138g

• Teriyaki sauce

  Ready-to-serve, reduced sodium

  ½ cup or 120g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

• Honey

  1 tbsp or 21g

• Pepper

  Spices, black

  1 tsp or 2g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Paprika

  Spices

  1 tbsp or 7g

• Onion powder

  Spices

  1 tsp or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Garlic powder

  Spices

  1 tsp or 3g

Directions

1. Slice the beef in long thin strips, going with or against the grain depending on your preference. Jerky sliced against the grain tends to be easier to chew and breaks more easily into pieces whereas jerky that is sliced with the grain will be a lot chewier and somewhat leathery. (You could purchase the beef thinly sliced from your butcher to avoid the hassle)
2. Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator overnight (8 hours).
3. Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
4. Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
5. Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces