Beef-Forward Jerky Marinade

Ingredients

• 2 lb lean beef such as eye of round, top round or bottom round
• 1/3 cup soy sauce
• 1/4 cup water or unsalted beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon coarse black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon brown sugar, optional
• Optional: 1/4 teaspoon red-pepper flakes

Instructions

1. Trim away all visible exterior fat and silverskin. Partially freeze the beef for 45 to 75 minutes so it slices cleanly.
2. Slice 1/8 to 1/4 inch thick. Slice against the grain for easier chewing or with the grain for a firmer, traditional texture.
3. Whisk together the soy sauce, water or broth, Worcestershire, pepper, onion powder, garlic powder, sugar and red-pepper flakes.
4. Add the beef and toss thoroughly. Refrigerate in a covered nonreactive container or zip bag for 8 to 18 hours, turning once or twice.
5. Drain and pat the strips dry. Arrange in a single layer with space around each piece.
6. Dehydrate at 160°F for about 4 to 6 hours, rotating trays as needed. Begin checking thin pieces at 3 1/2 hours.
7. Cool completely before storing. Refrigerate for longer keeping quality.