Trim any excess fat from the beef and slice it into thin strips. Aim for slices that are about 1/8 to 1/4 inch thick. Slicing against the grain will result in a more tender jerky.

In a bowl, combine the soy sauce, Worcestershire sauce, freshly ground black pepper, onion powder, crushed red pepper, and minced garlic. Mix the ingredients well to ensure an even distribution of flavors.

Place the sliced beef strips into a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring that all the strips are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for optimal flavor.

If using an oven, preheat it to the lowest setting (usually around 170°F or 75°C). If using a dehydrator, set it to the appropriate beef jerky setting.

If using an oven, place wire racks on baking sheets. This allows air to circulate around the beef strips, promoting even drying.

Remove the marinated beef from the refrigerator and drain off excess marinade. Pat the strips dry with paper towels to remove any excess moisture.

Lay the beef strips in a single layer on the prepared drying racks or dehydrator trays. Make sure the strips are not touching to allow proper airflow.

If using a dehydrator, follow the manufacturer’s instructions for drying beef jerky. Typically, it takes 4-6 hours.

If using an oven, place the racks in the oven and prop the door open slightly to allow moisture to escape. Bake for 4-6 hours or until the jerky is dry but still pliable.

Periodically check the jerky for doneness. It should be dry and slightly chewy. If you bend a piece, it should crack but not break. The exact time may vary depending on the thickness of your slices and the drying method.

Allow the beef jerky to cool completely before storing. Once cooled, store the jerky in an airtight container or vacuum-sealed bags to maintain freshness.