Start by slicing the beef into thin strips, about ¼ inch thick. For easier slicing, you can partially freeze the beef for about 30 minutes before slicing.

Trim off any excess fat from the beef slices to ensure a lean jerky.

Mix the brown sugar, smoked paprika, soy sauce, Worcestershire sauce, onion and garlic powders, black pepper, and cayenne together in a bowl.

Blend thoroughly until the sugar is dissolved and the spices are dispersed evenly.

Transfer the beef strips to a shallow dish or a plastic bag that can be sealed.

Pour the marinade over the beef, making sure each strip is coated evenly.

To allow the flavors to seep into the meat, cover the dish or seal the bag and place it in the refrigerator for at least four hours, or better yet, overnight.

Preheat your oven to 175°F (80°C) or the lowest setting available.

Line a baking sheet with aluminum foil and place a wire rack on top.

Arrange the marinated beef strips in a single layer on the wire rack, ensuring they are not touching each other.

To let moisture escape, place the baking sheet inside the oven and prop the door open slightly.

Bake the beef for 3-4 hours, or until it is dried out and firm to the touch. The jerky should bend without breaking.

Alternatively, you can use a food dehydrator according to the manufacturer’s instructions.

Once the beef jerky is done, remove it from the oven and let it cool completely on the wire rack.

Pat off any excess oil with paper towels.

Store the beef jerky in an airtight container or resealable bags at room temperature for up to 2 weeks. For longer storage, refrigerate or freeze.