Ingredients:

  • 2 lbs eye of round beef, trimmed of all visible fat
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup beef broth
  • 2 tbsp rice vinegar
  • 1/3 cup brown sugar, packed
  • 1 tbsp liquid smoke
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp cracked black pepper

Instructions:

  1. Partially freeze the eye of round beef for 1–2 hours until firm, then slice against the grain into strips approximately 1/8 to 1/4 inch (3-6mm) thick.
  2. In a bowl, whisk together the beef broth, rice vinegar, reduced-sodium soy sauce, brown sugar, liquid smoke, garlic powder, ground ginger, and cracked black pepper until the sugar is fully dissolved.
  3. Place the sliced beef strips into a Ziploc freezer bag, pour the marinade over the meat, squeeze out all excess air, seal, and refrigerate for 12 to 24 hours.
  4. Preheat the dehydrator to 160°F (71°C).
  5. Remove beef strips from the marinade and pat them lightly with paper towels to remove excess surface liquid.
  6. Arrange the strips on the dehydrator trays, leaving at least 1/2 inch (1.3cm) of space between each piece to ensure even airflow.
  7. Dry for 4 to 8 hours until the beef reaches an internal temperature of 160°F (71°C). Perform the 'bend test': the meat should crack and fibers should be visible when bent, but it should not snap clean in half.
  8. Allow the jerky to cool completely for up to 2 hours before storing in an airtight container in the refrigerator.