Choose a lean beef cut with very little visible fat. Eye of round works especially well. Less fat helps the finished jerky store better and creates a pleasant chewy texture.

Place the beef in the freezer for about 45 minutes. Do not freeze it completely. Slightly firm beef is easier to slice into thin, even pieces.

Trim away visible fat from the beef. Slice it into thin strips, about ⅛ inch thick. For a softer chew, slice across the grain instead of along it.

Add soy sauce, Worcestershire sauce, honey, vinegar, paprika, garlic powder, onion powder, pepper, coriander, chili flakes, salt, and liquid smoke.

Place the beef strips into the marinade. Toss them well until every piece is coated. Cover the bowl or use a sealed food-safe bag. Refrigerate for at least four hours.

Remove the beef from the refrigerator. Drain the excess marinade and pat each strip gently with paper towels. Removing excess liquid helps the beef dry more evenly.

For food safety, heat beef strips to 160°F (71°C) before drying them. You can heat them in the oven and verify the temperature with a food thermometer.

Place the heated beef strips on a wire rack over a baking sheet. Leave small spaces between the pieces. Good airflow helps moisture escape during the drying process.

Set your oven or dehydrator according to its manufacturer's instructions. Dry the beef until it becomes firm and chewy. Depending on thickness, this usually takes several hours.

Begin checking the jerky after several hours. A finished piece should bend and crack slightly without breaking apart completely. It should not feel wet or soft inside.

Remove the finished jerky from the oven or dehydrator. Let it cool completely on a clean rack. Cooling helps the texture become pleasantly chewy.

Store and Enjoy

Place cooled jerky into a clean airtight container. Refrigerate it for safer storage, especially for homemade jerky. Enjoy the savory pieces as a convenient snack throughout the week.