Ultimate Beef Jerky Experiment: 3 Delicious Ways to Make Your Own!

Join us in this ultimate beef jerky experiment where we explore three different drying methods to make mouthwatering beef jerky at home! From traditional oven drying to using a food dehydrator or on a Big Green Egg, we'll cover it all. Learn the pros and cons of each method and discover which one suits your taste and lifestyle best. Don't miss out on creating your own perfect batch of beef jerky with these three unique approaches!"
Recipe
One 3-pound eye of round roast (see note), trimmed of fat and silver skin
1 cup (packed) dark brown sugar
1 cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon onion powder
½ teaspoon garlic powder
Slice the meat between ⅛ and ¼ inch thick. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
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