Ingredients:

  • 2 lbs eye of round beef, trimmed of all visible fat
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup pineapple juice
  • 1/3 cup brown sugar, packed
  • 1 tbsp honey
  • 1 tbsp garlic powder
  • 1 tbsp ground ginger
  • 1 tsp cracked black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Partially freeze the 2 lbs eye of round beef for 1-2 hours until firm but not solid.
  2. Slice the beef into 1/4 inch (6mm) thick strips across the grain (perpendicular to the muscle fibers).
  3. Whisk 1/2 cup low-sodium soy sauce, 1/4 cup apple cider vinegar, 1/4 cup pineapple juice, 1/3 cup brown sugar, 1 tbsp honey, 1 tbsp garlic powder, 1 tbsp ground ginger, 1 tsp cracked black pepper, and 1/2 tsp red pepper flakes in a bowl until the sugar is fully dissolved.
  4. Place the beef strips into freezer bags, pour the marinade over the meat ensuring every piece is submerged, squeeze out excess air, and seal tightly.
  5. Refrigerate the meat in the marinade for 12 to 24 hours.
  6. Arrange the beef strips on dehydrator trays without overlapping to allow maximum airflow.
  7. Dry at 160°F (71°C) for 6 to 8 hours until the meat reaches an internal temperature of 160°F (71°C) and passes the bend test, where the strip bends and develops small cracks on the surface but does not snap in half.
  8. Remove the jerky from the heat and let it cool completely on a wire rack before storing in an airtight container in the refrigerator.