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Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours. Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried.

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Preheat your smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional pepper (this is optional if you want extra pepper flavor). Make the beef jerky. Smoke/cook/dehydrate the jerky for 2-3 hours.

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Preheat your oven to 175°F (80°C) and line a baking sheet with foil. Lightly grease the foil with cooking spray. Place the marinated beef slices on the prepared baking sheet in a single layer, making sure they do not overlap. Bake the beef jerky in the preheated oven for 3-4 hours, or until the meat is dried and tough but still chewy.

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Instructions. Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine the Prague Powder #1, corn syrup solids, coriander, garlic powder, onion powder, sea salt, black pepper, lemon pepper and cold water in a medium size bowl or ziplock bag. Mix well.

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"I have been making jerky for a considerable length of time. This is my formula composed by experimentation. Everybody who has attempted it says it is the 'b.

Australia's Favourite Jerky Local Legends

Get the top-rated recipe for Doc's Best Beef Jerky at http://allrecipes.com/Recipe/Docs-Best-Beef-Jerky/Detail.aspx. This video shows you how to make beef je.

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Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours.

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Instructions. In a large bowl or ziplock bag, stir together soy sauce, worcestershire sauce, honey, garlic powder, onion powder, chili flakes, liquid smoke, black pepper, and cayenne pepper. Place sliced beef into the bowl and make sure all of the pieces are covered in the marinade. Cover or seal tightly.

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Directions. Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder in a large bowl. Add beef; mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight. Dotdash Meredith Food Studios.

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Directions. Place beef brisket in the freezer for 1 hour to make slicing easier. Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick. Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown.

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Preparation Steps. Mix all the ingredients thoroughly with the chosen quantity of meat. Use the jerky cannon to shape the meat mixture into sticks. Place the sticks in the dehydrator and follow the dehydrator's instructions for drying time and temperature. Go to top.

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Step 1. 1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

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Directions. Gather all ingredients. Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl. Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated.