Ingredients:
- 2 lbs lean beef (e.g., top or bottom round), sliced 1/4 inch thick
- 1 cup soy sauce
- ½ cup Worcestershire sauce
- ½ cup brown sugar
- 4 cloves garlic, minced
- 2 teaspoons onion powder
- 2 teaspoons red pepper flakes
- 2 tablespoons coarse ground black pepper
- 1 cup beer or beef stock
Instructions
- In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, minced garlic, onion powder, red pepper flakes, black pepper, and beer or beef stock. Mix until the sugar dissolves.
- Place the sliced beef in a large zip-top bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight.
- Preheat your smoker or oven to 180°F (82°C).
- Remove the beef from the marinade and pat dry with paper towels. Arrange the slices in a single layer on smoker racks or wire racks set over baking sheets.
- Smoke or bake the beef for 2–4 hours, checking periodically, until the jerky is dry but still slightly pliable.
- Allow the jerky to cool completely before storing in airtight containers.