Garden and Kitchen

Ingredients:

• 2 lbs lean beef (e.g., eye of round), sliced 1/8–1/4 inch thick
• 1 cup soy sauce
• ½ cup Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon meat tenderizer (optional)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder​

Instructions:

1. In a bowl, combine soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer (if using), black pepper, red pepper flakes, onion powder, and garlic powder. Mix well.
2. 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 12 hours, preferably overnight.
3. Preheat your oven to 175°F (79°C). Line baking sheets with aluminum foil and place wire racks on top.
4. Remove the beef from the marinade and pat dry with paper towels. Arrange the slices in a single layer on the wire racks.
5. Bake for 3–4 hours, flipping the slices halfway through, until the jerky is dry but still slightly pliable.
6. Allow the jerky to cool completely before storing in airtight containers.​

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

1. 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.
2. 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.
3. Preheat your smoker or oven to 180°F (82°C).
4. 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.
5. Smoke or bake the beef for 2–4 hours, checking periodically, until the jerky is dry but still slightly pliable.
6. Allow the jerky to cool completely before storing in airtight containers.​