Start by slicing the Prime Angus Beef into thin strips. Ensure they are cut uniformly for even drying.

In a mixing bowl, combine the artisanal soy sauce, organic brown sugar, finely ground Himalayan Pink Salt, freshly crushed garlic powder, gourmet onion powder, smoked paprika, and freshly ground black peppercorns. If using, add the natural meat tenderizer. Mix the ingredients thoroughly to form the marinade.

Place the sliced beef strips into a resealable plastic bag or a shallow dish. Pour the prepared marinade over the beef, ensuring all pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 4-6 hours, allowing the flavors to infuse into the meat.

Preheat and Prepare the Dehydrator or Oven:

Preheat the dehydrator or oven to the lowest setting, typically around 160°F (70°C). Line the dehydrator trays or baking sheets with parchment paper or use the dehydrator’s trays directly.

Remove the marinated beef strips from the refrigerator and drain off excess marinade. Pat the strips dry with paper towels to remove surface moisture. Arrange the beef strips on the prepared trays, ensuring they are not touching or overlapping.

Place the trays in the dehydrator or oven. If using an oven, prop the oven door slightly ajar to allow moisture to escape. Let the beef strips dry for 4-6 hours or until they achieve the desired level of dryness and toughness. Rotate the trays occasionally for even drying.

Test a piece of beef jerky by bending it. It should flex but not break. Additionally, it should be dry to the touch without feeling moist or soft.

Once the beef jerky reaches the desired texture, remove it from the dehydrator or oven. Allow it to cool completely before transferring it to an airtight container or resealable bags for storage. Properly dried beef jerky can be stored at room temperature for several weeks.