Mike's Peppered Beef Jerky

Ingredients

• 4 pounds very lean beef , visible fat trimmed and cut against the grain into 1/4 inch-thick strips
• 0.75 cups Worcestershire sauce
• 0.75 cups soy sauce
• 1.5 tablespoons brown sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 1 teaspoon liquid smoke , or more to taste
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons coriander seeds , Optional
• 0.75 cups water , or as needed
• 0.25 teaspoons coriander seeds , Optional
• 0.25 teaspoons ground black pepper to taste

Instructions

1. 1

   Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.

2. 2

   Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.

3. 3

   Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.

4. 4

   Preheat oven to 300 degrees F (150 degrees C).

5. 5

   Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.

6. 6

   Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).

7. 7

   Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.

8. 8

   If desired, sprinkle strips with more coriander seeds and black pepper.

9. 9

   Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.