Beef Jerky 

700g beef roast, trimmed of fat and silver skin

½ cup dark brown sugar

½ cup soy sauce

4 teaspoons Worcestershire sauce

½ teaspoon liquid smoke

1 teaspoons smoked paprika

½ teaspoon unseasoned meat tenderizer (optional)

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon MSG

Instructions

1. Slice the meat 4-5 mm  thick with the grain. 

2. Make the marinade: In a medium bowl, combine the marinade ingredients. Whisk until evenly combined and the sugar is dissolved.

3. Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large plastic bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.

4. Line a baking sheet with aluminum foil for easy clean-up. Place a wire rack over the pan. Preheat the oven to 80°C (175°F) and set the oven rack in the centermost position.

5. Arrange the marinated meat on the wire rack in a single layer. Bake, rotating the pan from front to back midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.

6. Store the jerky inside an airtight plastic container, bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.