Select The Beef: Choose a lean cut of beef such as top round or flank steak. Leaner cuts work best as they minimize the amount of fat, which can turn rancid.

Slice The Beef: Freeze the beef for about 1-2 hours to make slicing easier. Slice the meat against the grain into thin strips, about 1/8 to 1/4 inch thick. Consistent thickness ensures even drying.

Prepare The Marinade: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes (if using), and apple cider vinegar. Mix well until the sugar dissolves.

Marinate The Beef: Place the beef strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring all strips are well-coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, or overnight for best results. Shake or stir occasionally to ensure even marination.

Preheat The Oven/Dehydrator: If using an oven, preheat it to 160°F (70°C). If using a dehydrator, follow the manufacturer’s instructions.

Arrange The Beef Strips: Remove the beef strips from the marinade and pat dry with paper towels to remove excess marinade. Arrange the strips in a single layer on wire racks placed over baking sheets (for the oven) or on the dehydrator trays. Ensure the strips do not overlap.

Dry The Jerky: Place the racks in the preheated oven or dehydrator. Dry for 4-6 hours, checking periodically. The jerky is done when it is dry to the touch, darkened in color, and bends without breaking.

Cool And Store: Once dried, allow the jerky to cool completely. Keep in airtight resealable plastic bags or containers. Properly dried and stored jerky can last for up to 2 weeks at room temperature or longer if refrigerated.