Spiced Carnivore Beef Jerky

1.Trim any visible fat from the beef. Fat can cause jerky to spoil faster. For easier slicing, place the beef in the freezer for 30-60 minutes until it is firm but not frozen solid.

2.Slice the beef against the grain into uniform strips, about 1/8 to 1/4 inch thick. Thinner slices will dry faster and be chewier, while thicker slices will be more tender.

3.In a large bowl, whisk together the Worcestershire sauce, soy sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), liquid smoke (if using), and salt.

4.Add the beef strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.

5.Preheat your oven to its lowest setting, typically around 70-80°C (170-180°F). If your oven goes lower, use that setting. Prop the oven door open slightly with a wooden spoon to allow moisture to escape.

6.Remove the beef strips from the marinade and pat them thoroughly dry with paper towels. This step is crucial for proper drying and to prevent steaming.

7.Arrange the beef strips in a single layer on wire racks placed over baking sheets. Ensure there is no overlapping to allow for even air circulation.

8.Dehydrate in the preheated oven for 3-6 hours, or until the jerky is dry, firm, and chewy. The exact time will depend on the thickness of your beef slices and your oven's temperature. Check the jerky periodically after 3 hours.

9.To test for doneness, remove a piece, let it cool, and bend it. It should bend without breaking, and you shouldn't see any moisture in the center. If it snaps, it's over-dried; if it's still soft and pliable with moisture, it needs more time.

10.Once done, remove the jerky from the oven and let it cool completely on the wire racks. Store the cooled jerky in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer storage.