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 with 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 let drain.


Evenly distribute the strips of meat onto your method of dehydration – an oven, barbeque 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.