Freeze the meat for 30–45 minutes to make slicing easier. Yes, it’s a thing. No, you don’t need a fancy tool—just patience and a sharp knife.

Slice the meat thinly, about 1/8 inch. Thin slices dry faster and stay mighty chewy instead of turning to jerky dust.

In a bowl, combine minced garlic, soy sauce, Worcestershire, brown sugar, paprika, pepper, onion powder, garlic powder, red pepper flakes, and salt. Stir until it looks glossy and confident.

Toss the meat in the marinade. Make sure every piece gets a good coat. Cover and refrigerate 4 hours, or overnight if you’re planning ahead—the longer, the flavorier.

Preheat your dehydrator, oven, or smoker to 160–175°F (70–80°C). If you’re using an oven, prop the door open a crack to let moisture escape.

Lay the slices in a single layer on racks or a lined sheet. Don’t overcrowd—air needs to circulate, or you’ll get sad, soggy jerky.

Dry for 2–6 hours in the dehydrator, or 3–4 hours in the oven, checking every so often. They’re done when they bend and crack but don’t snap in half.

Optional glaze: brush with honey-soy glaze during the last 20 minutes for a shiny sticky finish.

Let cool completely before storing. It’s hard to resist, but easier to keep the chewy texture if you wait a bit.