Ingredients
Scale
- 2 pounds of lean beef sirloin or flank steak
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (adjust for heat)
- 1 tablespoon honey or brown sugar (optional for a touch of sweetness)
- Pure maple syrup (for marinade richness)
- Dehydrator or oven with a drying rack
Instructions
- Trim excess fat from the beef and freeze for 1-2 hours until firm for easier slicing. Slice into 1/8 to 1/4 inch strips against or with the grain based on desired tenderness.
- In a bowl, whisk together soy sauce, Worcestershire sauce, smoked paprika, black pepper, garlic powder, onion powder, red pepper flakes, honey (or brown sugar), and maple syrup. Marinate beef slices in the mixture, cover, and refrigerate for at least 6 hours or overnight.
- Preheat dehydrator or oven to 160°F (71°C). Remove beef slices from marinade, allowing excess liquid to drip off. Arrange beef strips on drying racks, leaving space between pieces. Dry for 4-6 hours, flipping halfway, until beef jerky is dry, firm, and chewy. Check regularly to prevent over-drying.
Notes
- Ensure beef is sliced uniformly for even drying.
- Use lean cuts to prevent spoilage and improve texture.
- You can adjust spicy level by adding more or fewer red pepper flakes.
- For longer shelf life, store in vacuum-sealed bags or airtight containers in a cool, dark place.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Snacks
- Method: Dehydrating
- Cuisine: American
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 120 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 25mg
