Modified from a recipe by Alton Brown on foodnetwork.com

Ingredients

• 1 1/2 pounds lean beef, cut as directed below
• 1/2 cup Worcestershire sauce
• 1/2 cup soy sauce
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon liquid smoke
• 3/4 teaspoon red pepper flakes
• 2 teaspoons honey

Pick any cut of lean beef. We have used top round, but AB suggests that brisket or flank steak work well, too. Traditionally, you would slice the beef into fairly large 1/4"-thick slices (like slices of bacon). We prefer "fingers" of beef about 1/4" or a little larger on a side, and 2-4" long.

Combine Worcestershire sauce, soy sauce, black pepper, onion powder, liquid smoke, pepper flakes and honey in a bowl or freezer bag and mix to combine. Add the beef to the bowl or bag. Marinate in the fridge for 3-4 hours. Drain, and then spread on dehydrator trays and dry at 145 degrees until chewy, at least overnight.

Note: make sure you use normal soy sauce, not low-sodium or lite soy sauce. The salt level is important.

AB suggests doing this using a box fan and some paper furnace filters. I don't buy it. The dehydrator works just fine.