Lay the partially frozen meat on a cutting board and slice against the grain into 1/8-inch strips. Thinner strips dry faster; thicker ones stay chewier.

In a large bowl, stir together soy sauce, Worcestershire, brown sugar, smoked paprika, garlic powder, onion powder, pepper, red flakes, vinegar, and liquid smoke. The aroma alone will make you smile.

Transfer beef strips into a sealable plastic bag or glass container. Pour marinade over, press out excess air, then seal. Refrigerate for at least 6 hours, up to 12—overnight usually works best.

Line dehydrator trays (or wire racks on baking sheets) with parchment if you like. Remove strips from marinade, letting excess drip back into the bowl (save it as dipping sauce!). Pat strips lightly with paper towels—too wet and they’ll steam.

Lay meat in a single layer, leaving space between pieces. For oven use, place racks on the middle shelf and prop the door ajar with a wooden spoon to let moisture escape.

Dehydrator method: Set to 160°F and dry 4–6 hours, flipping halfway. Oven method: Preheat to 175°F (or lowest setting), dry 4–5 hours, checking around hour four. You want strips that bend and crack but don’t snap clean in two.

Let jerky rest on the counter for about an hour so it firms up. Transfer to airtight containers or heavy-duty zip bags.