You do not need a dehydrator to make this easy and flavorful oven beef jerky recipe at home. It can be dried in a conventional oven in your own kitchen. However, if you happen to own a dehydrator, you certainly can use this marinade on beef dried using that device.
- 1 pound boneless top round steak (or London broil, trimmed of fat)
- 1/4 cup liquid smoke
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper (freshly ground)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (or to taste)
Wrap the beef in plastic wrap and freeze 30 to 60 minutes until firm, but not rock-hard. (This makes it easier to slice evenly.)
Using a sharp knife, slice the beef across the grain into thin strips about 1/4-inch thick.
Place liquid smoke, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper in a large zip-top freezer bag; seal and squish to combine. Or, combine these ingredients in a jar first, shake to mix, and pour into a zip-top freezer bag.
Place beef strips in the marinade, re-seal, and toss to coat. Open bag, squeeze out all the air, seal, and refrigerate for 12 hours or overnight.
Heat oven to 250 F. Place a baking rack in a jellyroll pan and set aside.
Drain meat strips from marinade and pat dry with paper towels.
Arrange beef strips on the baking rack set in the jellyroll pan in a single layer with room in between for air circulation.
Bake for about 4 hours, until dry to the touch. Remove from oven and let air-dry in a cool dry place for another 24 hours.
Store in a covered container or zip-top bag.