Modes

Ingredients

• 2 lbs beef top round

• ½ cup low-sodium soy sauce

• ¼ cup Worcestershire sauce

• 1 Tablespoon brown sugar

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• ½ teaspoon smoked paprika (optional)

• ½ teaspoon red pepper flakes (optional, for heat)

• 1 Tablespoon apple cider vinegar (optional, for extra tang)

Instructions

Prep the Beef

Trim all visible fat from the meat.

Slice against the grain into ¼-inch thick strips.

Make the Marinade

In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, black pepper, smoked paprika, red pepper flakes, and apple cider vinegar.

Add the beef strips and toss to coat evenly.

Cover and refrigerate for 24 hours.

Drain and Dry

Remove the beef from the marinade and pat dry with paper towels.

Place the strips in a single layer on Wolf dehydrator racks or wire oven racks set over sheet pans. Avoid overlapping.

If you want extra spice, you can add more red pepper flakes at this stage.

Dehydrate

Set the Wolf Oven to Dehydrate Mode at 150°F.

Place the racks in the center of the oven. If using multiple racks, start in the center and space outward.

Install the dehydration kit oven door prop clip to allow airflow.

Drying Time

Dehydrate for 4 to 6 hours, checking every hour after the 4-hour mark.

Jerky is done when it’s dry but still slightly pliable—not brittle.

Cool and Store

Allow the jerky to cool completely before storing.

Store in an airtight container at room temperature for up to 1 week, or refrigerate for a longer shelf life.