Classic American Beef Jerky

Trim all visible fat and sinew from beef (fat causes rancidity). Place meat in freezer for 45-60 minutes for easier slicing. Cut into uniform 3-4mm thick strips, either with or against the grain.

Whisk together soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, chili powder and liquid smoke in a bowl until sugar is completely dissolved.

Place beef strips in a sealable zip bag or container, add marinade and mix thoroughly. Refrigerate at 2-4°C for at least 12 hours, preferably 24 hours. Turn occasionally.

Remove strips from marinade and pat thoroughly dry with paper towels. Arrange strips without overlapping on dehydrator trays or oven racks. Preheat oven or dehydrator to 70°C.

Dehydrate jerky at 70°C for 2 hours, then reduce temperature to 60°C and continue for another 2-4 hours. If using an oven, prop the door open slightly for moisture escape. Turn every 2 hours.

Jerky is done when it cracks on the surface when bent but does not break completely. Allow to cool to room temperature – jerky firms up further as it cools. Food safety: heat finished jerky to 70°C internal temp (5 minutes in oven) for food safety assurance.

Pack fully cooled jerky in airtight containers or vacuum bags. Shelf stable at room temperature up to 2 weeks, refrigerated up to 2 months, vacuum-sealed and frozen up to 6 months.