1 ½ to 2 pounds 1-inch thick top round or flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey or brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon crushed red pepper (adjust to your taste)


Trim the steak of any excess fat, and thinly slice the meat across the grain into long strips. Place in a bowl.


Add remaining ingredients and stir meat thoroughly through the marinade.


Chill overnight.


Remove the meat from the marinade and allow to drain in a strainer.


Evenly distribute the strips of meat onto your method of dehydration – an oven, barbecue grill, smoker, etc.


Dry with slow heat until jerky is dry, but slightly flexible.


Store in an airtight container in a cool, dry place for up to three months.