1kglean beefsuch as rump, flank, silverside, or a mixture
4tbspWorcestershire sauce
4tbspmaple syrup
2tbspdark soy sauce
1 ½tspfine sea salt
1 ½tspblack pepper
1tsponion powder
1tspgarlic powder
½tspcayenne pepper
½tspchilli flakes
½tspsmoked paprika
1tspdried oregano
2tspliquid smoke
Instructions
Before preparing the beef, place it in the freezer for 15-20 minutes to make it easier to slice thinly.
Trim the beef of any excess fat then slice into approximately 3mm thick strips. Cutting against the grain will result in jerky that’s far more tender. If you prefer a chewier jerky, cut with the grain.
Once cut to size, add the beef to a large zip-lock bag alongside all of the other ingredients.
Mix well to combine, squeeze out any air, and leave in the fridge to marinade overnight.
Once the beef is marinaded, heat the oven to its lowest setting.
Prepare baking sheets by lining with foil, then topping with wire racks for the jerky to cook on. (If you only have one baking tray/wire rack, the jerky can be cooked in batches).
Evenly lay the jerky out on wire racks, in a single layer, and place in the oven.
Cook the jerky until dry and firm, yet slightly pliable. This can take anywhere from 1-4 hours depending on personal preference and the heat of your oven. After the first hour of cooking, check on the beef every 30 minutes, turning occasionally.